Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, Hedayat Hosseini, Mehdi Farhoodi, Elham Assadpour, Mahmood Alizadeh Sani, Fuyuan Zhang, Sepidar Seyyedi-Mansour, Seid Mahdi Jafari
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion...
May 11, 2024: Advances in Colloid and Interface Science