Status of Food Additives in 3D Food Printing

Status of Food Additives in 3D Food Printing

As a new technology in the field of food science, three-dimensional (3D) printing technology has tremendous development potential due to its rapid prototyping capabilities, suitability for complex structures, and customization. Proteins, lipids, and other edible substances are generally used as mate...

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Bibliographic Details
Main Authors: Shasha ZHOU, Xiaoxi YANG, Cuiping LI, Mingru WANG, Qian LIU, Xiaoteng WANG, Yumiao LANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-03-01
Series:Shipin gongye ke-ji
Subjects:
3d printing
food
additives
rheological properties
processing characteristics
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060165

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