ArticleFoods (Basel, Switzerland)2025
Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
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Who cites it
2 citing papers in PubMed.
- Extrusion-Based 3D Food Printing of Gluten-Free Quinoa Biscuits: Formulation and Printing Parameter Optimization.Journal of food science · 2026Article
- Optimization of Formulation and Processing Parameters for High-Fidelity 3D Printing of a Surimi-Flour Composite Batter.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish species: Alaska pollock, golden threadfin bream, and hairtail. By analyzing the hardness, adhesiveness, storage modulus (G'), and complex viscosity of the surimi inks, a formula was developed to identify the range of physical properties required for stable and precise 3D printing. The parameter windows to build a 3D structure with a 45° slope were as follows: hardness, 150-415 g/cm
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Registered trials
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