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...
Saved in:
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/11/2/94 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!