Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …

Background With the increasing application of three-dimensional printing,(3D printing) in the
modern food processing industry, research in this area has made great progress. Recently …

The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering
precise and customized food creations. This short review explores the fundamental concepts …

This study aimed to develop, characterize, and evaluate the three-dimensional (3D) printing
performance of new food-grade bigels using different printer parameters (nozzle diameter …

High internal phase Pickering emulsion (HIPPE) is well-known for its extremely high-volume
fraction of internal phase, which leads to flocculated yet deformed emulsion droplets and …

In response to the growing demand for texture-modified foods that are safe to swallow and
appealing to the elderly with dysphagia, this study aimed to create a dysphagia diet by 3D …

Extrusion-based 3D food printers are the most widely used 3D food-printing machines.
Among these, screw-based 3D food printers have insufficient knowledge of printability …

Chlorogenic acid (CGA) is an important bioactive polyphenol with extensive biological
properties. This study aimed to fabricate an optimized three-dimensional (3D)-printed …

Abstract 3D food printing can customize food appearance, textures, and flavors to tailor to
specific consumer needs. Current 3D food printing depends on trial-and-error optimization …

Abstract 3D printing of purple sweet potato puree can realize the personalized customization
of healthy foods on the basis of meeting the nutritional needs of consumers. In this study, the …