ReviewNutrients2021
3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment.
Review in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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
19 citing papers in PubMed.
- Personalized Delivery of Probiotics and Prebiotics via 3D Food Printing.Metabolites · 2025Review
- Soft Gels in Food Systems: Recent Advances, Applications, and Technological Innovations.Gels (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
- Advances in 3D food printing technology: innovation and applications in the food industry.Food science and biotechnology · 2025Review
- Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations.Foods (Basel, Switzerland) · 2024Article
- Foods of the Future: Challenges, Opportunities, Trends, and Expectations.Foods (Basel, Switzerland) · 2024Review
- Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo"Foods (Basel, Switzerland) · 2024Article
- Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake.Foods (Basel, Switzerland) · 2023Review
- 3D printing based on meat materials: Challenges and opportunities.Current research in food science · 2023Review
- Reducing meat consumption in Central Asia through 3D printing of plant-based protein-enhanced alternatives-a mini review.Frontiers in nutrition · 2023Review
- Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue.Foods (Basel, Switzerland) · 2022Article
- Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties.Molecules (Basel, Switzerland) · 2022Review
- Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants.Antioxidants (Basel, Switzerland) · 2022Article
- Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits.Gels (Basel, Switzerland) · 2022Review
- Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry.Molecules (Basel, Switzerland) · 2022Article
- Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach.Foods (Basel, Switzerland) · 2022Review
- Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed.Foods (Basel, Switzerland) · 2022Article
- Awareness, Knowledge, and Interest about Prebiotics-A Study among Romanian Consumers.International journal of environmental research and public health · 2022Article
- Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry.Molecules (Basel, Switzerland) · 2021Review
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.
Funding
Abstract
Three-dimensional printing (3DP) technology gained significance in the fields of medicine, engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the main objective of tailored food manufacturing, both in terms of sensory properties and nutritional content. Additionally, global challenges like food-waste reduction could be addressed through this technology by improving process parameters and by sustainable use of ingredients, including the incorporation of recovered nutrients from agro-industrial by-products in printed nourishment. The aim of the present review is to highlight the implementation of 3DFP in personalized nutrition, considering the technology applied, the texture and structure of the final product, and the integrated constituents like binding/coloring agents and fortifying ingredients, in order to reach general acceptance of the consumer. Personalized 3DFP refers to special dietary necessities and can be promising to prevent different non-communicable diseases through improved functional food products, containing bioactive compounds like proteins, antioxidants, phytonutrients, and/or probiotics.
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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.