Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions DOI Creative Commons
Qin Zhou, Zhihua Li, Xiaowei Huang

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(2), P. 94 - 94

Published: Jan. 27, 2025

This review examines recent advancements in gel-based 3D and 4D food-printing technologies, with a focus on their applications personalized nutrition functional foods. It emphasizes the critical role of tunable rheological mechanical properties gels such as starch, protein, Pickering emulsions, which are essential for successful printing. The further explores food printing, highlighting stimuli-responsive mechanisms, including color changes deformation induced by external factors like temperature pH. These innovations enhance both sensory printed foods, advancing opportunities personalization. Key findings from studies presented, demonstrating potential various to address dietary challenges, dysphagia, enable precise nutritional customization. integrates cutting-edge research, identifies emerging trends underscores pivotal materials producing high-quality 3D-printed Additionally, it highlights emulsions lipid expanding functionality structural diversity. Overall, this work provides comprehensive foundation future research practical

Language: Английский

Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions DOI Creative Commons
Qin Zhou, Zhihua Li, Xiaowei Huang

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(2), P. 94 - 94

Published: Jan. 27, 2025

This review examines recent advancements in gel-based 3D and 4D food-printing technologies, with a focus on their applications personalized nutrition functional foods. It emphasizes the critical role of tunable rheological mechanical properties gels such as starch, protein, Pickering emulsions, which are essential for successful printing. The further explores food printing, highlighting stimuli-responsive mechanisms, including color changes deformation induced by external factors like temperature pH. These innovations enhance both sensory printed foods, advancing opportunities personalization. Key findings from studies presented, demonstrating potential various to address dietary challenges, dysphagia, enable precise nutritional customization. integrates cutting-edge research, identifies emerging trends underscores pivotal materials producing high-quality 3D-printed Additionally, it highlights emulsions lipid expanding functionality structural diversity. Overall, this work provides comprehensive foundation future research practical

Language: Английский

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