Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions

Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions

This review examines recent advancements in gel-based 3D and 4D food-printing technologies, with a focus on their applications in personalized nutrition and functional foods. It emphasizes the critical role of tunable rheological and mechanical properties in gels such as starch, protein, and Pickeri...

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Bibliographic Details
Main Authors: Zhou Qin, Zhihua Li, Xiaowei Huang, Liuzi Du, Wenlong Li, Peipei Gao, Zhiyang Chen, Junjun Zhang, Ziang Guo, Zexiang Li, Baoze Liu, Tingting Shen
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Gels
Subjects:
gels
customized
nutritional
food 3D printing
4D printing
Online Access:https://www.mdpi.com/2310-2861/11/2/94
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