Status of Food Additives in 3D Food Printing

As a new technology in the field of food science, three-dimensional (3D) printing technology has tremendous development potential due to its rapid prototyping capabilities, suitability for complex structures, and customization. Proteins, lipids, and other edible substances are generally used as mate...

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Bibliographic Details
Published in:	Shipin gongye ke-ji
Main Authors:	Shasha ZHOU, Xiaoxi YANG, Cuiping LI, Mingru WANG, Qian LIU, Xiaoteng WANG, Yumiao LANG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2023-03-01
Subjects:	3d printing food additives rheological properties processing characteristics
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060165

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