Food printing involving 2D, 3D, 4D and 5D printing methods has attracted extensive
attention owing to the growing living standards and higher consumer demand for innovative …

Abstract 3D printing technology and its extension 4D printing technology have been
extensively developed since it was proposed and applied to many industries, including …

Soy protein isolate (SPI) emulsion gel inks with polysaccharides of guar gum (GG) or
xanthan gum (XG) for extrusion-based three-dimensional (3D) printing were investigated …

Abstract β-cyclodextrin (β-CD) modified by chitosan (CS) via electrostatic interactions and
hydrogen bonds was used to fabricate high internal phase emulsions (HIPEs) for food 3D …

With the aging population trend, there is a great demand for dysphagia diet as the elderly
suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed …

The feasibility of using apple and rose as raw materials for the preparation of 3D printed
dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2: 1, 1: 1, and …

Background Plant-based meat analog production is a strategy for simulating a novel form of
meat and has driven the interest of researchers in replacing animal meat consumption …

With a rapid ageing population, there is an increasing need for the dysphagia diet because
of the chewing/swallowing difficulty suffered by the elderly. 3D printing is able to create …

Background Texture-modified foods (TMF) are commonly used as a therapeutic strategy for
people with chewing or swallowing difficulties such as the elderly, which is the fastest …

Background Novel food matrices with high protein content and biological value, good amino
acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins …