Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly

Jia, Guo; Zhang, Min; Li, Jingyuan; Fang, Zhongxiang

doi:10.1007/s11947-023-02994-6

Cited by 14 publications

(3 citation statements)

References 49 publications

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“…Guo et al. (2023) found that adding soy protein isolate promoted the 4D deformation of the printed butterfly created using oat flour‐based materials after microwave treatment. Specifically, adding soy protein isolate led to an increase in the angle formed between the two wings of the printed butterfly.…”

Section: After Printing: Post‐processingmentioning

confidence: 99%

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Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

Wen,

Che,

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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Three‐dimensional (3D) printing has been applied to produce food products with intricate and fancy shapes. Dimensional quality, such as dimensional stability, surface smoothness, shape fidelity, and resolution, are essential for the attractive appearance of 3D‐printed food. Various methods have been extensively studied and proposed to control the dimensional quality of printed foods, but few papers focused on comprehensively and deeply summarizing the key factors of the dimensional quality of printed products at each stage—before, during, and after printing—of the 3D printing process. Therefore, the effects of pretreatment, printing parameters and rheological properties, and cooking and storage on the dimensional quality of the printed foods are summarized, and solutions are also provided for improving the dimensional quality of the printed products at each step. Before printing, incorporating additives or applying physical, chemical, or biological pretreatments can improve the dimensional quality of carbohydrate‐based, protein‐based, or lipid‐based printed food. During printing, controlling the printing parameters and modifying the rheological properties of inks can affect the shape of printed products. Furthermore, post‐processing is essential for some printed foods. After printing, changing formulations, incorporating additives, and selecting post‐processing methods and conditions may help achieve the desired shape of 3D‐printed or 4D‐printed products during cooking. Additives help in the storage stability of printed food. Finally, various opportunities have been proposed to regulate the dimensional properties of 3D‐printed structures. This review provides detailed guidelines for researchers and users of 3D printers to produce various printed foods with the desired shapes and appearances.

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Section: After Printing: Post‐processingmentioning

confidence: 99%

“…The factors affecting the dimensional change of 4D‐printed food after post‐processing. (a) Material composition, (b) 3D design, (c) drying method and condition (He et al., 2021; Dick, Gao et al., 2021; Liu, He et al., 2021; Chen, Zhang, Liu et al., 2021; Guo et al., 2022, 2023). …”

Section: After Printing: Post‐processingmentioning

confidence: 99%

Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

Wen,

Che,

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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“…Currently, the available literature on the 4D printing of shape-morphing food structures encompasses a range of imperative research directions, such as investigating the design-driven deformation effects in multi-material structures, the deformation kinetics by using different drying mechanisms, and the effects of fats, salts, and other additives (variable thermal and diffusion properties) on deformation kinetics [ 39 , 65 , 66 , 67 , 68 , 69 , 70 , 71 ]. Scientific studies presented by Pulatsu et al and Lai et al investigated the swelling and shape-morphing behaviors of hydration-triggered 4D-printed edible food composites [ 39 , 72 ].…”

Section: Programmed Functionality In Printed Food Structuresmentioning

confidence: 99%

Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

Fahmy,

Derossi,

Jekle

2023

Foods

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Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full sensory design. The continuous evolution of the used methods, approaches, and materials has created a solid foundation for technology to process dynamic food structures. Four-dimensional food printing is an extension of 3D printing where food structures are designed and printed to perform time-dependent changes activated by internal or external stimuli. In 4D food printing, structures are engineered through material tailoring and custom designs to achieve a transformation from one configuration to another. Different engineered 4D behaviors include stimulated color change, shape morphing, and biological growth. As 4D food printing is considered an emerging application, imperatively, this article proposes new considerations and definitions in 4D food printing. Moreover, this article presents an overview of 4D food printing within the current scientific progress, status, and approaches.

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Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods

Sundarsingh,

Zhang,

Mujumdar

et al. 2023

Food Bioprocess Technol

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Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly

Cited by 14 publications

References 49 publications

Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps

Four-Dimensional (4D) Printing of Dynamic Foods—Definitions, Considerations, and Current Scientific Status

Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods

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