Advances in plant-based raw materials for food 3D printing
Three-dimensional (3D) printing is an emerging technology in the food industry, and in recent years, with its unique advantages, it has been widely used in the food industry. Its organic combination with food production provides customization, personalization, and intelligent features. The combinati...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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KeAi Communications Co. Ltd.
2025-11-01
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| Series: | Journal of Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566924000879 |
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| author | Zhihao Liu Xinna Hu Shuyu Lu Bo Xu Chenyu Bai Tao Ma Yi Song |
| author_facet | Zhihao Liu Xinna Hu Shuyu Lu Bo Xu Chenyu Bai Tao Ma Yi Song |
| author_sort | Zhihao Liu |
| collection | DOAJ |
| description | Three-dimensional (3D) printing is an emerging technology in the food industry, and in recent years, with its unique advantages, it has been widely used in the food industry. Its organic combination with food production provides customization, personalization, and intelligent features. The combination of plant-based food raw materials with 3D printing technology to produce food has a broad space for development in catering to people's pursuit of healthy diets. To facilitate a more comprehensive understanding of the application of plant-based food raw materials in food 3D printing, we classified inks into molten, soft, and hydrogel materials according to their state of existence and rheological properties under different conditions. The applications of different plant-based raw food materials in 3D printing are reviewed separately by ink type. This is expected to enrich the coverage of the review in related fields, enabling a quick understanding of the research direction and enriching the research content. |
| format | Article |
| id | doaj-art-5634d66feab749e6ab2e718f820fd55c |
| institution | Kabale University |
| issn | 2772-5669 |
| language | English |
| publishDate | 2025-11-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj-art-5634d66feab749e6ab2e718f820fd55c2025-01-30T05:15:13ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692025-11-0156529541Advances in plant-based raw materials for food 3D printingZhihao Liu0Xinna Hu1Shuyu Lu2Bo Xu3Chenyu Bai4Tao Ma5Yi Song6College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Corresponding authors at: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetable Processing, Beijing 100193, China; Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Corresponding authors at: College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.Three-dimensional (3D) printing is an emerging technology in the food industry, and in recent years, with its unique advantages, it has been widely used in the food industry. Its organic combination with food production provides customization, personalization, and intelligent features. The combination of plant-based food raw materials with 3D printing technology to produce food has a broad space for development in catering to people's pursuit of healthy diets. To facilitate a more comprehensive understanding of the application of plant-based food raw materials in food 3D printing, we classified inks into molten, soft, and hydrogel materials according to their state of existence and rheological properties under different conditions. The applications of different plant-based raw food materials in 3D printing are reviewed separately by ink type. This is expected to enrich the coverage of the review in related fields, enabling a quick understanding of the research direction and enriching the research content.http://www.sciencedirect.com/science/article/pii/S2772566924000879Plant-based food raw materialsFood 3D printingRheologyStarchFruit and vegetables |
| spellingShingle | Zhihao Liu Xinna Hu Shuyu Lu Bo Xu Chenyu Bai Tao Ma Yi Song Advances in plant-based raw materials for food 3D printing Journal of Future Foods Plant-based food raw materials Food 3D printing Rheology Starch Fruit and vegetables |
| title | Advances in plant-based raw materials for food 3D printing |
| title_full | Advances in plant-based raw materials for food 3D printing |
| title_fullStr | Advances in plant-based raw materials for food 3D printing |
| title_full_unstemmed | Advances in plant-based raw materials for food 3D printing |
| title_short | Advances in plant-based raw materials for food 3D printing |
| title_sort | advances in plant based raw materials for food 3d printing |
| topic | Plant-based food raw materials Food 3D printing Rheology Starch Fruit and vegetables |
| url | http://www.sciencedirect.com/science/article/pii/S2772566924000879 |
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