[1] 曹沐曦, 詹倩怡, 沈晓琦, 等.3D打印技术在食品工业中的应用概述[J].农产品加工, 2021(1):78-82.
CAO M X, ZHAN Q Y, SHEN X Q, et al.Review on the application of 3D printing technology in the food industry[J].Farm Products Processing, 2021(1):78-82.
[2] KANG H, LEE N K, RHEE J K.Food 3D printing using Beeswax Oleogels[J].The FASEB Journal, 2021, 35(S1).DOI:fasebj.2021.35.S1.04487.
[3] 师平, 白亚琼.3D打印技术在食品加工领域中的应用[J].食品工业, 2021, 42(10):231-235.
SHI P, BAI Y Q.Application of 3D printing technology in food processing[J].The Food Industry, 2021, 42(10):231-235.
[4] 童强, 肖帅磊, 李易, 等.3D打印技术在太空食品加工领域的研究进展[J/OL].食品科学, 2024(2024-03-09).https://kns.cnki.net/kcms/detail/11.2206.TS.20240308.1019.016.html.
TONG Q, XIAO S L, LI Y, et al.Research progress of 3D printing technology in space food processing[J/OL].Food Science:2024.http://kns.cnki.net/kcms/detail/11.2206.TS.20240308.1019.016.html.
[5] FLETCHER S I, RICHMOND P, SMITH A C.An experimental study of twin-screw extrusion-cooking of maize grits[J].Journal of Food Engineering, 1985, 4(4):291-312.
[6] 黄颖. 马鲛鱼鱼糜制品品质改良及其3D打印应用的研究[D].大连:大连工业大学, 2019.
HANG Y.Research on quality improvement of mackerel surimi products and its application in 3D printing[D].Dalian:Dalian Polytechnic University, 2019.
[7] 李鑫, 许月明, 张爽, 等.基于不同原料的食品3D打印技术研究进展[J].商丘师范学院学报, 2024, 40(3):50-55.
LI X, XU Y M, ZHANG S, et al.Research progress of food 3D printing technology based on different raw materials[J].Journal of Shangqiu Normal University, 2024, 40(3):50-55.
[8] WILSON A, ANUKIRUTHIKA T, MOSES J A, et al.Customized shapes for chicken meat-based products:Feasibility study on 3D-printed nuggets[J].Food and Bioprocess Technology, 2020, 13(11):1968-1983.
[9] 裘雨萱. 植物蛋白基3D打印油墨开发及热风固化装置构建[D].南昌:南昌大学, 2023.
QIU Y X.Development of vegetable protein-based 3D printing ink and construction of hot air curing device[D].Nanchang:Nanchang University, 2023.
[10] 朱莹莹, 仵华君, 朱嘉文, 等.基于淀粉原料的食品3D打印研究进展[J].食品科学, 2024, 45(3):257-265.
ZHU Y Y, WU H J, ZHU J W, et al.Research progress on food 3D printing based on starch[J].Food Science, 2024, 45(3):257-265.
[11] MANTIHAL S, PRAKASH S, GODOI F C, et al.Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling[J].Innovative Food Science & Emerging Technologies, 2017, 44:21-29.
[12] KALKAL A, KUMAR S, KUMAR P, et al.Recent advances in 3D printing technologies for wearable (bio)sensors[J].Additive Manufacturing, 2021, 46:102088.
[13] HUANG M S, ZHANG M, BHANDARI B, et al.Improving the three-dimensional printability of taro paste by the addition of additives[J].Journal of Food Process Engineering, 2020, 43(5):e13090.
[14] 李鸣, 冯蕾, 李大婧.3D打印技术在果蔬食品中的应用及研究进展[J].江苏农业科学, 2023, 51(2):20-27.
LI M, FENG L, LI D J.Application and research progress of 3D printing technology in fruit and vegetable food[J].Jiangsu Agricultural Sciences, 2023, 51(2):20-27.
[15] SZTYMELA K, ROSSIGNOL F, BIENIA M, et al.Fabrication of 3D silicon anode by inkjet printing:Opportunities and challenges[J].Journal of Energy Storage, 2024, 75:109567.
[16] THORAKKATTU P, AWASTI N, SAJITH BABU K, et al.3D printing:Trends and approaches toward achieving long-term sustainability in the food industry[J].Critical Reviews in Biotechnology, 2025, 45(1):48-68.
[17] JIANG Q Y, ZHANG M, MUJUMDAR A S.Novel evaluation technology for the demand characteristics of 3D food printing materials:A review[J].Critical Reviews in Food Science and Nutrition, 2022, 62(17):4669-4683.
[18] YANG J, WU L W, LIU J.Rapid prototyping and fabrication method for 3-D food objects:US,US006280785B1[P].2011-08-28.
[19] HOLLAND S, TUCK C, FOSTER T.Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting[J].Carbohydrate Polymers, 2018, 200:229-238.
[20] ZENG Y.The application and challenges of 3D printing technology in food[C].Proceedings of the 3rd International Conference on Materials Chemistry and Environmental Engineering(part1).Department of Chemistry & Department of Chemical, Biological and Materials Engineering, University of South Florida,GSES, Tohoku University, 2023:7.
[21] DEY S, MAURYA C, HETTIARACHCHY N, et al.Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust[J].Journal of Food Science and Technology, 2023, 60(2):453-463.
[22] BHASKAR R, ZO S M, NARAYANAN K B, et al.Recent development of protein-based biopolymers in food packaging applications:A review[J].Polymer Testing, 2023, 124:108097.
[23] TIBREWAL K, DANDEKAR P, JAIN R.Extrusion-based sustainable 3D bioprinting of meat & its analogues:A review[J].Bioprinting, 2023, 29:e00256.
[24] LOSTADO-LORZA R, CORRAL-BOBADILLA M, SABANDO-FRAILE C, et al.Enhancing thermal conductivity of sinterized bronze (Cu89/Sn11) by 3D printing and thermal post-treatment:Energy efficiency and environmental sustainability[J].Energy, 2024, 299:131435.
[25] JANEK M, VAŠKOVÁ I, PISCHOVÁ M, et al.Characteristics of sintered calcium deficient hydroxyapatite scaffolds produced by 3D printing[J].Journal of the European Ceramic Society, 2024, 44(9):5284-5297.
[26] NUNES F C, ALVES M F R P, OLHERO S M, et al.Abnormal grain growth inhibition of extrusion-based 3D-Printed 3Y-TZP ceramics sintered by flash sintering[J].Ceramics International, 2024, 50(7):11273-11282.
[27] CHADWICK E, BARRETT A H, OKAMOTO M, et al.Binder-jet 3D printing of pea-based snacks with modulated texture[J].Journal of Food Engineering, 2024, 378:112112.
[28] RIVERS G, LION A, PUTRI N R E, et al.Enabling high-fidelity personalised pharmaceutical tablets through multimaterial inkjet 3D printing with a water-soluble excipient[J].Materials Today Advances, 2024, 22:100493.
[29] DING X L, SHENG L, ZHANG J M, et al.3D-printed fluorescent hydrogel consisting of conjugated polymer and biomacromolecule for fast and sensitive detection of Cr(VI) in vegetables[J].ACS Applied Bio Materials, 2024, 7(12):7909-7916.
[30] LIU X F, ZHAO X, WANG N, et al.Powder-based 3D printed magnesium phosphate cement:Mechanical isotropy optimization using borax[J].Construction and Building Materials, 2024, 432:136660.
[31] GAO R L, SONG R N, SHEN L Y, et al.Evaluation of 3D printability of blueberry powder gel system under ultrasound pretreatment[J].LWT, 2023, 190:115577.
[32] RADOŠ K, BENKOVIĆ M, ČUKELJ MUSTAČ N, et al.Powder properties, rheology and 3D printing quality of gluten-free blends[J].Journal of Food Engineering, 2023, 338:111251.
[33] GUO J X, GU X Y, MENG Z.Customized 3D printing to build plant-based meats:Spirulina platensis protein-based Pickering emulsion gels as fat analogs[J].Innovative Food Science & Emerging Technologies, 2024, 94:103679.
[34] WANG T X, KAUR L, BENIWAL A S, et al.Physico-chemical and textural properties of 3D printed plant-based and hybrid soft meat analogs[J].Plant Foods for Human Nutrition, 2023, 78(2):375-382.
[35] PARK J W, LEE S H, KIM H W, et al.Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beef steak[J].Meat Science, 2023, 202:109203.
[36] YIN Y X, WANG Y, FANG Q Q, et al.Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products[J].Food Chemistry, 2024, 446:138857.
[37] WEN Y X, CHO B, PARK H J, et al.Development of 3D-printable plant-based fat analogs utilizing coconut oil and glucomannan emulsion gels[J].Food Bioscience, 2023, 56:103255.
[38] COTABARREN I M, CRUCES S, PALLA C A.Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures[J].Food Research International, 2019, 126:108676.
[39] LIANG W, WANG Y H, LI C, et al.Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions[J].Food Hydrocolloids, 2024, 155:110207.
[40] ZHANG L J, ZHOU C F, XING S H, et al.Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing[J].Food Chemistry, 2023, 417:135824.
[41] WU C, LIU Z, ZHI L Y, et al.Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties[J].Food Hydrocolloids, 2023, 144:109012.
[42] CHEN Y H, MCCLEMENTS D J, PENG X W, et al.Starch as edible ink in 3D printing for food applications:A review[J].Critical Reviews in Food Science and Nutrition, 2024, 64(2):456-471.
[43] BUGARIN-CASTILLO Y, RANDO P, CLABAUX M, et al.3D printing to modulate the texture of starch-based food[J].Journal of Food Engineering, 2023, 350:111499.
[44] LIU P, DANG X G, WOO M W, et al.Feasibility study of starch-based biomass incorporated 3D printed beef[J].Starch-Stärke, 2022, 74(5-6):2200030.
[45] AHMADZADEH S, UBEYITOGULLARI A.Lutein encapsulation into dual-layered starch/zein gels using 3D food printing:Improved storage stability and in vitro bioaccessibility[J].International Journal of Biological Macromolecules, 2024, 266:131305.
[46] AHMADZADEH S, UBEYITOGULLARI A.Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing[J].Additive Manufacturing, 2023, 69:103549.
[47] WANG R Y, LI Z H, SHI J Y, et al.Color 3D printing of pulped yam utilizing a natural pH sensitive pigment[J].Additive Manufacturing, 2021, 46:102062.
[48] MANIGLIA B C, LIMA D C, DA MATTA M Jr, et al.Dry heating treatment:A potential tool to improve the wheat starch properties for 3D food printing application[J].Food Research International, 2020, 137:109731.
[49] ZHONG Y L, WANG B, LV W Q, et al.Egg yolk powder-starch gel as novel ink for food 3D printing:Rheological properties, microstructure and application[J].Innovative Food Science & Emerging Technologies, 2024, 91:103545.
[50] XIAN D N, WU L L, LIN K Y, et al.Augmenting corn starch gel printability for architectural 3D modeling for customized food[J].Food Hydrocolloids, 2024, 156:110294.
[51] CHEN Y Y, ZHANG M, PHUHONGSUNG P.3D printing of protein-based composite fruit and vegetable gel system[J].LWT, 2021, 141:110978.
[52] SAGER V F, MUNK M B, HANSEN M S, et al.Formulation of heat-induced whey protein gels for extrusion-based 3D printing[J].Foods, 2020, 10(1):8.
[53] DICK A, BHANDARI B, DONG X P, et al.Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food[J].Food Hydrocolloids, 2020, 107:105940.
[54] CHEN J W, MU T H, GOFFIN D, et al.Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing[J].Journal of Food Engineering, 2019, 261:76-86.
[55] NIU D L, ZHANG M, MUJUMDAR A S, et al.Investigation of 3D printing of toddler foods with special shape and function based on fenugreek gum and flaxseed protein[J].International Journal of Biological Macromolecules, 2023, 253:127203.
[56] GUL K, GAN R Y, SUN C X, et al.Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels[J].Critical Reviews in Food Science and Nutrition, 2022, 62(14):3817-3832.
[57] TOMISLAVA V P, ZORAN H.Application of 3D food printing in food industry development[J].Engineering Power:Bulletin of the Croatian Academy of Engineering, 2020, 15(3):20-23.
[58] BURKE-SHYNE S, GALLEGOS D, WILLIAMS T.3D food printing:Nutrition opportunities and challenges[J].British Food Journal, 2020, 123(2):649-663.
[59] SHARMA R, CHANDRA NATH P, KUMAR HAZARIKA T, et al.Recent advances in 3D printing properties of natural food gels:Application of innovative food additives[J].Food Chemistry, 2024, 432:137196.
[60] YANG F L, ZHANG M, BHANDARI B, et al.Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters[J].LWT, 2018, 87:67-76.
[61] SHI Y M, ZHANG M, BHANDARI B.Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system[J].Food Structure, 2021, 27:100176.
[62] ZHANG Y, LEE A Y, POJCHANUN K, et al.Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink[J].Food Hydrocolloids, 2022, 131:107803.
[63] WANG H X, CHENG Y, ZHU J C, et al.Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing[J].International Journal of Biological Macromolecules, 2024, 261:129749.
[64] GHAZAL A F, ZHANG M, LIU Z B.Spontaneous color change of 3D printed healthy food product over time after printing as a novel application for 4D food printing[J].Food and Bioprocess Technology, 2019, 12(10):1627-1645.
