Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

“…As the most widely distributed and abundant energy source material in nature, polysaccharides have become the main substrate for 3D/4D printed food. In addition to the directly gelatinized hydrogel polysaccharide mentioned above, there are many polysaccharide substances that could be used as printing materials, such as various plant fruit starches, chemically modified or crosslinked starches, commonly used food and medical accessories and plant‐derived edible cellulose (Z. Guo et al., 2023; Ji et al., 2023; H. Wu et al., 2023).…”

“…Different from traditional reconstructed food, which has basically unlimited requirements for raw food materials, the primary consideration is printability of food raw materials for 3D/4D printing in preparing reconstructed food. Therefore, it is necessary to screen types of raw materials first, which often have shear thinning rheological properties, in other words, pseudoplastic fluid mechanics materials are more suitable for printing, such as chocolate and boiled tuber crops (Dick et al., 2021; Ji et al., 2023; Z. Liu et al., 2017). Generally, there is only a small part of natural materials that could be printed directly, also notice the proportion of water added, the print parameters, the pre‐ or post‐processing methods when printing.…”

“…The more appropriate the viscosity the printing inks, the more easily excluding and the higher precision the SRF performance (Habuš et al, 2022). The printing accuracy index is based on the compar- • H e refers to the edge height of the 3D printed product (Y. ison between printing objects and original design models, by usually using a micrometer caliper or digital vernier calliper to measure the dimension value of printing products, such as length, width, height, and area (Ji et al, 2022;Jin et al, 2023). Nowadays, some image processing software, such as ImageJ software (ImageJ, NIH, Washington, DC, USA), have been applied for rapid dimension measuring (Molina-Montero et al, 2023).…”

Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing

“…It was worth emphasizing that the addition of high doses of lipid-soluble components requires superior characteristics of emulsion gels . In addition, food-grade emulsion gels with specifically functional compounds also demonstrate tremendous potential feasibility for customized three-dimensional (3D) printing because of their anticoalescence and high elasticity to satisfy the individual need of different people. , Compared to a single particle with restricted emulsification capability, the complex particles may demonstrate a greater potential to form emulsion gels with improved rheology and stability. , …”

“…4 In addition, food-grade emulsion gels with specifically functional compounds also demonstrate tremendous potential feasibility for customized three-dimensional (3D) printing because of their anticoalescence and high elasticity to satisfy the individual need of different people. 5,6 Compared to a single particle with restricted emulsification capability, the complex particles may demonstrate a greater potential to form emulsion gels with improved rheology and stability. 7,8 β-cyclodextrin (β-CD), composed of α-1,4 glucoside bondconnected D-glucose units, has garnered growing attention in the development of food emulsion products due to its low cost, biocompatibility, reproducibility, and Food and Drug Admin-istration (FDA)-approved safety.…”