ReviewGels (Basel, Switzerland)2026
A Comparative Study of Commercial 3D Printers for Food Fabrication Based on Printing Ink Gels.
Review in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The increasing awareness of dietary health among residents has pushed the development of the food industry towards the field of personalized, nutrition-balanced and specific foods to cater to the demands of special populations, including children, elders, obese people and vegetarians. In recent years, 3D food printing technology has gained increasing attention due to its great potential in the preparation of personalized and nutrition-balanced foods. In this study, four types of 3D food printing technology, including extrusion-based printing technology, inkjet printing technology, binder jet printing technology and selective laser sintering printing technology, are illustrated in detail to compare their mechanisms, procedures, merits and applications. Among these 3D printing technologies, extrusion-based printing technology is dominant over other types of 3D food printing technologies. In addition, various commercial 3D printer devices based on different printing ink gels are presented in detail, and their application in different food preparations, such as chocolate, biscuits, candy, and coffee, is demonstrated, indicating the status and future of 3D food printing technology. In conclusion, 3D food printing is a promising direction for future trends of food development, allowing for the manufacture of personalized and nutrition-balanced food, diversification of food production and co-participation in food preparation.
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Registered trials
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