Additive manufacturing (AM) has undergone significant development over the past decades,
resulting in vast amounts of data that carry valuable information. Numerous research studies …

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 …

Non-dairy whip topping is a typical food emulsion system that is popular among consumers.
In this study, a novel non-dairy whip topping without hydrogenated vegetable oil was …

This work evaluated the influence of starch molecular structure on the precision and textural
properties of 3D printed products. Results showed that starch gels with higher content of …

Abstract Three-dimensional (3D) printing, as an emerging digital production technology, has
recently been receiving increasing attention in food processing. It is important to understand …

This study developed a fat-reduced 3D printed chocolate by substituting cocoa butter with
gum Arabic based water-in-oil emulsions. A 3D printed chocolate formulation was firstly …

Highlights•Infill density and patterns are critical to control the texture of 3D-printed
food.•Spatial distributions of ingredients impact flavor perceptions in 3D-printed …

We report on the development of natural-based, composite hydrogel inks for Digital Light
Processing (DLP) 3D printing, composed entirely of cellulose-based-materials. DLP, which …

High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid
particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed …

Background Recently, 3D printing, also known as additive manufacturing (AM), has received
considerable attention in the food industry due to its potential for creating foods with …