ReviewFoods (Basel, Switzerland)2021
Food Texture Design by 3D Printing: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
38 citing papers in PubMed, 1 synthesis or guideline pooled it, 173 citations in OpenAlex.
- The Impact of Food-Shaping Techniques on Nutrition, Mealtime Experiences, and Quality of Life for Older Adults in Aged Care Settings: A Systematic Review.Current nutrition reports · 2023Pooled it
- Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins.Foods (Basel, Switzerland) · 2026Article
- Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation.Gels (Basel, Switzerland) · 2026Review
- 3D Printing of Cincau Perdu (Foods (Basel, Switzerland) · 2026Article
- Adoption of 3D-Printed Food in Romania: Price Perception as a Key Determinant of Consumer Acceptance.Foods (Basel, Switzerland) · 2025Article
- Protein Fortification of Millet-Based Gluten-Free Snacks Designed for 3D Printing.Foods (Basel, Switzerland) · 2025Article
- Textural Properties of Pectin-Carrageenan Hydrogels Produced by Food 3D Printing.Doklady. Biochemistry and biophysics · 2025Article
- Functional Ingredients: From Molecule to Market-AI-Enabled Design, Bioavailability, Consumer Impact, and Clinical Evidence.Foods (Basel, Switzerland) · 2025Review
- Shaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods.Probiotics and antimicrobial proteins · 2025Review
- Exploring the potential of 3D-printed texture-modified diets for the management of dysphagia.Journal of food science and technology · 2025Review
- Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts.Foods (Basel, Switzerland) · 2025Article
- Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement.Food science & nutrition · 2025Review
- Microalgae-enriched (bio)inks for 3D bioprinting of cultured seafood.NPJ science of food · 2025Article
- Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions.Gels (Basel, Switzerland) · 2025Review
- Slip Risk on Surfaces Made with 3D Printing Technology.Materials (Basel, Switzerland) · 2025Article
- Characteristics of Food Printing Inks and Their Impact on Selected Product Properties.Foods (Basel, Switzerland) · 2025Review
- Article
- Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing.Food science & nutrition · 2025Article
- 3D-printed biopolymer-based microneedle for enhanced photodynamic therapy in melanoma treatment.Frontiers in oncology · 2025Review
- Advances in 3D food printing technology: innovation and applications in the food industry.Food science and biotechnology · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
An important factor in consumers' acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.