Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

•Rheological properties and 3D-printer parameters can determine food printability.•Every food matrix needs to be optimized prior to being used for 3D-printing.•Studies regarding 3D-printing protein and lipids enriched matrix are needed. In recent years, 3D-printing has received high attention global...

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Veröffentlicht in:	Food chemistry Jg. 287; S. 249 - 257
Hauptverfasser:	Pérez, Bianca, Nykvist, Hanna, Brøgger, Anja F., Larsen, Maria Barmar, Falkeborg, Mia Fiilsøe
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 30.07.2019
Schlagworte:	3D-food printing Chemical Phenomena Extrusion Food Food Handling - methods gelling agents Hydrocolloids industrial applications Meals Nutrients Printing, Three-Dimensional - instrumentation Rheology storage modulus traditional technology 3D-food printing Extrusion Hydrocolloids Rheology
ISSN:	0308-8146, 1873-7072, 1873-7072
Online-Zugang:	Volltext
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