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Influence of Process Parameters on the Characteristics of Additively Manufactured Parts Made from Advanced Biopolymers

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Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System

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Towards the development of foods 3D printer: Trends and technologies for foods printing

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An overview of traditional and advanced methods to detect part defects in additive manufacturing processes

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Techno-functional characteristics, and potential applications of edible coatings: A comprehensive review

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Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: a review

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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations

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Characteristics of Food Printing Inks and Their Impact on Selected Product Properties

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Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry

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A Critical Review: Gel-Based Edible Inks for 3D Food Printing: Materials, Rheology–Geometry Mapping, and Control

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Recent advances in nanocellulose based hydrogels: Preparation strategy, typical properties and food application

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Application and challenges of 3D food printing technology in manned spaceflight: a review

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Design of acrylated epoxidized soybean oil biobased photo-curable formulations for 3D printing

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Extrusion-based sustainable 3D bioprinting of meat & its analogues: A review

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Smart nutrition: AI and 3D printing for personalized diets

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Application of artificial neural network to evaluation of dimensional accuracy of 3D‐printed polylactic acid parts

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Advances in 3D food printing technology: innovation and applications in the food industry

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Meat texture modification for dysphagia management and application of hydrocolloids: A review

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New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyond

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Emerging Technologies in the Global South Food Industry: Prospects and Challenges

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Innovating Gastronomy through Information Technology: A Bibliometric Analysis of 3D Food Printing for Present and Future Research

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From bytes to bites: Advancing the food industry with three‐dimensional food printing

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Fabrication and Application of Bio-Based Natural Polymer Coating/Film for Food Preservation: A Review

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Recent developments in cheese technologies

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Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics

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Exploring Properties of Edible Hydrolyzed Collagen for 3D Food Printing of Scaffold for Biomanufacturing Cultivated Meat

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Effect of molecular weight distributions on the gelation rate and other physicochemical properties of bovine bone gelatin (Type B)

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Optimization of 3D printing formulation of shrimp surimi based on response surface method

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Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?

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A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters

Guaqueta-Garcia, D. J., Wolodko, J., & Wismer, W. (2025) · British Food Journal · doi:10.1108/bfj-03-2024-0255 · Cited by 12 · see citing works

3D printed foods-carbs from the lab for better health

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Technological Development in Wholegrain Food Processing

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Biomaterials for eco-friendly packaging in dairy products: towards a cleaner, greener, and sustainable future

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Processing and properties of aqueous protein/polysaccharide mixture-based inks for additive manufacturing

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Yield capacity of six superior pitaya genotypes under edaphoclimatic conditions of the Federal District

Sibut, H. C. P., Faleiro, F. G., Oliveira, J. D. S., da Luz, A. L., Neto, D. C., & Junqueira, N. T. V. (2023) · Revista Brasileira de Fruticultura · doi:10.1590/0100-29452023025 · Cited by 9 · see citing works

What motivates consumers to visit a 3D-printed food restaurant?: Focusing on the technology readiness index

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Transfer rates of Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate impacted by macronutrient composition of food inks in 3D food printing systems

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The Challenges of 3D Food Printing in Malaysian Manufacturing Firms: A Preliminary Study

Chuan, L. T., & Zaidi, N. H. (2024) · Procedia Computer Science · doi:10.1016/j.procs.2024.02.122 · Cited by 8 · see citing works

Recent Application of Electrospray Technology in Food Processing: A Review

Liu, A., Wang, B., Wang, Y., Adhikari, B., & Zhang, M. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-03829-2 · Cited by 8 · see citing works

Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control

Seol, J., Kim, J., Hong, Y., Cha, M., Park, S., Jang, K., Kim, S., & Son, H. I. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2538546 · Cited by 8 · see citing works

Artificial intelligence-driven pre-estimation of printability and textural properties of starch-based gels in 3D food printing

Cui, S., Cui, Y., Blennow, A., Zhong, Y., & Liu, X. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112422 · Cited by 8 · see citing works

A study on adoption enablers of 3D printing technology for sustainable food supply chain

Panghal, A., Vern, P., Mor, R. S., Panghal, D., Sindhu, S., & Dahiya, S. (2022) · Management of Environmental Quality An International Journal · doi:10.1108/meq-03-2022-0056 · Cited by 8 · see citing works

Performance of Manufacturer Cleaning Recommendations Applied to 3D Food Ink Capsules for the Control of a Human Norovirus Surrogate

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3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients

Matas, A., Derossi, A., Martı́nez-Monzó, J., Igual, M., García‐Segovia, P., Caporizzi, R., Zhang, M., & Severini, C. (2024) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112371 · Cited by 6 · see citing works

Use of food by-products to design 3D food printing inks: Potential of bioactives extraction and encapsulated 3D food printing ink formulation

Wedamulla, N. E., Choi, Y., Zhang, Q., & Kim, E. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116376 · Cited by 6 · see citing works

Comprehensive sustainable development of a multifunctional machine: 3D food printer and didactic platform

Molina, A., Cortés, D., Chaírez, I., Alfaro-Ponce, M., Álvarez, M. M., & Santiago, G. T. (2024) · International Journal of Sustainable Engineering · doi:10.1080/19397038.2024.2355895 · Cited by 6 · see citing works

A novel quantitative analysis method for printability in 3D food printing for surimi

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Development of sustainable, fiber-rich and food-grade scaffolds for cultivated meat using alginate microcarriers and plant-based oleogel matrices via 3D printing

Jaime-Rodríguez, M., Tejada-Ortigoza, V. A., Espinosa‐Ramírez, J., Rodríguez-Fernández, I., Prado-Audelo, M. L. D., Rojas, Y. A., Mercadé-Acevedo, V., & Chávez-Santoscoy, R. A. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100810 · Cited by 5 · see citing works

Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology

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A Review on 3D Food Printing Technology in Food Processing

Shah, P., Shah, V., Shrestha, S., & Mitra, P. (2024) · Journal of Food Industry · doi:10.5296/jfi.v8i1.22468 · Cited by 5 · see citing works

Fundamentals and Functional Applications of 3D and 4D Printing in Food Manufacturing

Pérez‐Monterroza, E. J., Chaux-Gutiérrez, A. M., de Moura, M. R., & Aouada, F. A. (2025) · Processes · doi:10.3390/pr13124043 · Cited by 4 · see citing works

3D-Printed Smart Implants in Orthopedic Surgery

Pandelani, T., Nemavhola, F. J., & Subramaniyan, A. K. (2023) · Springer eBooks · doi:10.1007/978-981-99-7100-8_10 · Cited by 4 · see citing works

Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods

Hlangwani, E., & Doorsamy, W. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00008-6 · Cited by 4 · see citing works

The effect of volume loading on the extrusion of bimodal glass bead mixtures

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Preparation and Characterization of Triglycine-Containing 3D-Printed PBAT/PLA Specimens

Duale, K., Grundmann, A., Kaysser, S. T., Detjen, S., Chaber, P., Włodarczyk, J., Janeczek, H., Musioł, M., Radecka, I., Kowalczuk, M. M., et al. (2025) · ACS Omega · doi:10.1021/acsomega.5c03205 · Cited by 4 · see citing works

Advances in 3D printing of functional foods: A focus on plant-based inks

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Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

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Simultaneous optimization of measurement system and operational process: an additive manufacturing application

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Recent advances and future perspective in 3D printing of food for industrial applications

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Integrating fiber modification and computer-vision evaluation to improve soybean meal for 3D food printing

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Precision color management in 3D food printing: A dual-channel nozzle system with coaxial gradient design for minimizing waste

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Early Cure Analysis to Inform Direct Ink Writing of HTPB Polyurethane: Insights from Spectroscopy, Rheology, and Molecular Simulations

Strutton, J. W., Moore, L. M. J., Marcischak, J. C., Alabada, C. D., Ghiassi, K. B., & McCollum, J. M. (2023) · ACS Applied Polymer Materials · doi:10.1021/acsapm.3c01848 · Cited by 3 · see citing works

Research landscape and trending topics on 3D food printing – a bibliometric review

Bi, S., Pi, J.-K., Chen, H., Zhou, Y., Liu, R., Chen, Y., Che, Q., Li, W., Gu, J., & Zhang, Y. (2024) · Rapid Prototyping Journal · doi:10.1108/rpj-02-2024-0098 · Cited by 3 · see citing works

Four-dimensional food printing: A revolutionary approach to next-generation foods

Tayel, A., & Hamad, A. M. A. (2025) · Food Science and Technology International · doi:10.1177/10820132251336084 · Cited by 3 · see citing works

Next-Generation Personalized Nutrition: a Review of Biopolymer-Based Inks in 3D Food Printing

Abogunrin-Olafisoye, O. B., Edo, G. I., Gaaz, T. S., Emumejaye, K., Iwanegbe, I., Oghroro, E. E. A., Owheruo, J. O., Yousif, E., Jikah, A. N., Igbuku, U. A., et al. (2026) · Food Biophysics · doi:10.1007/s11483-026-10118-8 · Cited by 2 · see citing works

From Safety to Security and to Food Ethics

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The future of functional foods: innovations and advancements on the horizon

Tavares, L., de Azevedo, E. S., Sousa, L. R., Luís, J. L., Noreña, C. P. Z., & Oliveira, J. M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-28862-3.00024-8 · Cited by 2 · see citing works

The Perception of Professional Cooks on 3D Printer Adoption: An Analysis Through the Lens of the Technology Acceptance Model

Süzer, Ö. (2025) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2025.2514565 · Cited by 2 · see citing works

Physical and chemical properties of pitaya fruits during storage using different packages

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Engineering and Environmental Analysis of Additive Manufacturing in the Food Industry

Nikolova-Alexieva, V., Valeva, К., Terziyska, M., & Panayotov, H. (2025) · International Scientific Conference TechSys — Engineering, Technology and Systems (TechSys) · doi:10.3390/engproc2025100039 · Cited by 1 · see citing works

Leveraging Industry 4.0 Technologies to Ensure Healthy Food and Support SDG 3

Hassoun, A. (2025) · Sustainable development goals series · doi:10.1007/978-3-032-06527-8_5 · Cited by 1 · see citing works

Characterization of dynamic texture perception and the influence of formulation and frying method on bolus properties during oral processing of 3D-printed soy-based snacks

HooshmandRad, F., Ghaitaranpour, A., & Pirouzifard, M. K. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03818-1 · Cited by 1 · see citing works

A Study on Potential Consumers of 3D-Printing Restaurants Based on the Technology Readiness Index: An Integrated Extended TAM and TPB Approach

Liu, P., Zhu, Q., Kim, H. M., Siddique, M. A., & Hwang, J. (2026) · International Journal of Human-Computer Interaction · doi:10.1080/10447318.2026.2618546 · Cited by 1 · see citing works

Nutraceutical applications of agricultural by‐products in 3D food printing: potential in enhancing neurocognitive health

Solomon, N., Natarajan, T., Ramaswamy, J., & Lakshmi, A. V. P. (2026) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.70753 · Cited by 1 · see citing works

3D Printing Technology : Food Tech Analysis

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Recent Advancements in 3-D Printing in Medical Applications

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The manufacturing technology of 3D printed models on various materials using the fused deposition modeling process

Vorkapić, M. D., Mladenović, I. O., Vićentić, T., Tanasković, D., & Nesic, D. A. (2023) · Advanced technologies · doi:10.5937/savteh2302049v · Cited by 1 · see citing works

Polymer-Based Additive Manufacturing: Techniques, Materials, Machinery, and Applications

Baddour, M., Zhou, M., Waeleghem, T. V., Sánchez, J. Q., Cardon, L., Edeleva, M., & D’hooge, D. (2025) · Elsevier eBooks · doi:10.1016/b978-0-323-95486-0.00134-4 · Cited by 1 · see citing works

Sustainability potential of 3D printing in biotechnology

Dasgupta, N., Singh, V., Ranjan, S., Mishra, T., & Mishra, B. N. (2024) · Elsevier eBooks · doi:10.1016/b978-0-12-820301-9.00005-7

Potansiyel Tüketicilerin 3D Baskılı Yiyeceklere Yönelik Algılarının Davranışsal Niyete Etkisi: Çeşitlilik Arayışının Düzenleyici Rolü (The Effect of Potential Consumers Perceptions of 3D Printed Foods on Behavioral Intention: The Moderating Role of Variety Seeking)

YILDIZ, M., & Buyruk, L. (2024) · Journal of Tourism and Gastronomy Studies · doi:10.21325/jotags.2024.1383

3D-Printed Food for New Gastronomic Experiences

Severino, N. M., Azevedo, C. M. A. M., & Guerra, M. M. (2024) · Advances in hospitality, tourism and the services industry (AHTSI) book series · doi:10.4018/979-8-3693-0960-5.ch007

Artificial Intelligence Applications and the Rise of 3D Printers in the Food Industry in the Digitalizing World

Topuz, F. C. (2025) · Royal Society of Chemistry eBooks · doi:10.1039/9781837679119-00251

Additive Manufacturing at a Distance: Revolutionizing Education Through Mobile Labs, Online Courses, and Remote Learning Solutions

Fidan, I., & Fidan, P. (2025) · Springer eBooks · doi:10.1007/978-3-031-94547-2_5

3D printed food: the intersection of technology and culinary innovation

Goktas, P., & Kalyoncu, Z. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33345-3.00005-5

3D Food Printing and Emerging Applications

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Eco-innovation projects in the food sector: investment in a sustainable future

Dyman, T., Dyman, N., & Zadorozhna, R. (2025) · Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva · doi:10.33245/2310-9289-2025-198-2-87-100

Personalized Low Protein Products Produced with a 3D Food Printer for Inherited Metabolic Diseases on Restricted Diet

Yekedüz, M. K., Hıdıroğlu, H. S., aydemir, İ., Yolcu, F., Köse, E., Ener, B., Şentürk, P. K., Candoğan, K., & Eminoğlu, F. T. (2026) · Annals of Nutrition and Metabolism · doi:10.1159/000550101

Three-Dimensional (3D) Food Printing Technique for Food Processing

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