ReviewFoods (Basel, Switzerland)2023
Challenges and Prospects of Plant-Protein-Based 3D Printing.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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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.
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Who cites it
10 citing papers in PubMed, 52 citations in OpenAlex.
- Bioactive Coatings with Antimicrobial Activity fromMolecules (Basel, Switzerland) · 2026Review
- Formulation and Characterization of Edible Bigel Inks for Structuring Fat Alternatives in 3D-Printed Foods.Gels (Basel, Switzerland) · 2026Article
- A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat.Gels (Basel, Switzerland) · 2026Review
- The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules.Molecules (Basel, Switzerland) · 2025Article
- Structure-Forming Properties ofMolecules (Basel, Switzerland) · 2025Review
- Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era.Foods (Basel, Switzerland) · 2025Review
- 3D-Printed Foods for Dysphagia: A Bibliometric Review.Foods (Basel, Switzerland) · 2025Review
- Food 3D Printing Equipment and Innovation: Precision Meets Edibility.Foods (Basel, Switzerland) · 2025Review
- Food Safety Aspects as Potential Impediment to the Adoption of Plant-Based Alternative Protein Products in Sub-Saharan Africa.Food science & nutrition · 2025Review
- Advances and recent trends in plant-based materials and edible films: a mini-review.Frontiers in chemistry · 2024Review
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
No grant is acknowledged in the PubMed record.
Abstract
Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique consisting of the deposition of materials layer-by-layer to produce physical 3D structures. The technique offers unique opportunities to design and produce new products that cater to consumer experience and nutritional requirements. In the past two decades, a wide range of materials, especially plant-protein-based materials, have been documented for the development of personalized food owing to their nutritional and environmental benefits. Despite these benefits, 3D printing with plant-protein-based materials present significant challenges because there is a lack of a comprehensive study that takes into account the most relevant aspects of the processes involved in producing plant-protein-based printable items. This review takes into account the multi-dimensional aspects of processes that lead to the formulation of successful printable products which includes an understanding of rheological characteristics of plant proteins and 3D-printing parameters, as well as elucidating the appropriate concentration and structural hierarchy that are required to maintain stability of the substrate after printing. This review also highlighted the significant and most recent research on 3D food printing with a wide range of plant proteins. This review also suggests a future research direction of 3D printing with plant proteins.
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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.