ReviewFoods (Basel, Switzerland)2022
Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 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
21 citing papers in PubMed.
- Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins.Foods (Basel, Switzerland) · 2026Article
- Investigating Rheological Behavior ofPolymers · 2026Article
- Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs.Gels (Basel, Switzerland) · 2026Article
- 3D-Printed Mucoadhesive Hydrogel Buccal Films Based on HPMC and Carbopol Bioinks Incorporating Cyclodextrin-Cannabinoid Complexes and Terpenes.Gels (Basel, Switzerland) · 2026Article
- Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation.Gels (Basel, Switzerland) · 2026Review
- Protein Fortification of Millet-Based Gluten-Free Snacks Designed for 3D Printing.Foods (Basel, Switzerland) · 2025Article
- Mathematical Modeling and Simulation of Adaptive Nozzle Design in Material Extrusion.Materials (Basel, Switzerland) · 2025Article
- Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing.Foods (Basel, Switzerland) · 2025Article
- Shaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods.Probiotics and antimicrobial proteins · 2025Review
- Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste.Foods (Basel, Switzerland) · 2025Article
- Development of an Operational Map for the 3D Printing of Phytosterol-Enriched Oleogels: Rheological Insights and Applications in Nutraceutical Design.Foods (Basel, Switzerland) · 2025Article
- 3D printing approaches to simulate natural diets for insects with implications for domestication and mass-rearing.Frontiers in insect science · 2025Review
- 3D printed cacao-based formulations as nutrient carriers for immune system enhancement.Current research in food science · 2025Article
- Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development.Gels (Basel, Switzerland) · 2024Review
- Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food.Gels (Basel, Switzerland) · 2024Article
- Fault Detection in 3D Printing: A Study on Sensor Positioning and Vibrational Patterns.Sensors (Basel, Switzerland) · 2023Article
- Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing.Gels (Basel, Switzerland) · 2023Article
- Rheology as a Tool for Fine-Tuning the Properties of Printable Bioinspired Gels.Molecules (Basel, Switzerland) · 2023Review
- Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved LupinGels (Basel, Switzerland) · 2023Article
- Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing.Nanomaterials (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
Additive manufacturing, or 3D printing, has raised interest in many areas, such as the food industry. In food, 3D printing can be used to personalize nutrition and customize the sensorial characteristics of the final product. The rheological properties of the material are the main parameters that impact the 3D-printing process and are crucial to assuring the printability of formulations, although a clear relationship between these properties and printability has not been studied in depth. In addition, an understanding of the mechanical properties of 3D-printed food is crucial for consumer satisfaction, as they are related to the texture of food products. In 3D-printing technologies, each manufacturing parameter has an impact on the resulting mechanical properties; therefore, a thorough characterization of these parameters is necessary prior to the consumption of any 3D-printed food. This review focuses on the rheological and mechanical properties of printed food materials by exploring cutting-edge research working towards developing printed food for personalized nutrition.
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.