Zhenbin Liu

TL;DR: Wang et al. as mentioned in this paper collected and analyzed the information on how to achieve a precise and accurate food printing, and reviewed the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing.

TL;DR: In this paper, the rheological properties of the mashed potatoes with addition of potato starch (PS) and their 3D printing behavior were investigated, and the correlation between the formulation and processability during 3D print was established.

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: The results suggest that 3D printing considerably changes the properties of printed samples, possibly offering a new way for tailoring textural properties of 3D printed samples through creating their internal structure.

TL;DR: The creaminess effect provided by XG render the printed objects a smooth surface structure, while KG provided MP with sufficient mechanical strength (proper G' and load bearing capacity) to be capable of self-supporting.