Sylvester Mantihal

TL;DR: In this article, a gel model system composed of carrageenan-xanthan-starch was prepared for an extrusion-based 3D food printer, and the 3D printing process was divided into three stages and the corresponding rheological properties of inks for each stage were determined, namely extrusion stage (yield stress, viscosity and shear-thinning behaviour), recovery stage (shear recovery and temperature recovery properties) and self-supporting stage (complex modulus G* and yield stress at room temperature).

TL;DR: In this paper, the 3D shape of chocolate was designed with different support structures (cross support, parallel support, and no support) and its effect on the snapping properties was investigated, and the relationship between the physical properties of chocolate used for printing and the quality of the printed 3D constructs was determined.

TL;DR: A review of 3D food printing techniques is presented in this article, where the authors categorize, printability, productivity, properties of printable material and mechanism of food printing, as well as propose the future direction of this novel technology.

TL;DR: Star and honeycomb infill pattern produced the most stable and tough structure at 60% infill as indicated by a higher normal force (N) to break the printed sample.

TL;DR: The particles in the additive potentially influenced the lubrication behaviour of 3D printed chocolate as their addition increased the coefficient of friction of the chocolate samples reducing the slippage in auger extrusion.