A Review of 3D Food Printing Technology
MATEC Web Conf., 213 (2018) 01012
Published online: 2018-10-15
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
375 (2026)
https://doi.org/10.1016/B978-0-443-33916-5.00006-0
Recent advances in 3D food printing: A critical review of emerging technologies, material innovations, and novel applications
Sanket Raut, Prashant Anil Pawase, Samran Khalid, Abhilasha Balu Shingote, Aniket M. Pathare, Srutee Rout, Omar Bashir and Gholamreza AbdiApplied Food Research 6 (1) 101773 (2026)
https://doi.org/10.1016/j.afres.2026.101773
3D food printing technologies for functional foods: Applications and antioxidant integration
Hoang Le TanFood and Humanity 5 100694 (2025)
https://doi.org/10.1016/j.foohum.2025.100694
https://doi.org/10.1002/9781394305285.ch1
Recent Advances in Inks for 3D Food Printing: A Review
Mena Ritota, Sahara Melloni, Giulia Cianfrini, Valentina Narducci, Stefania Ruggeri and Valeria TurfaniApplied Sciences 15 (22) 11891 (2025)
https://doi.org/10.3390/app152211891
413 (2025)
https://doi.org/10.1007/978-3-031-98200-2_24
Recent Developments of 3D Printing of Soft Materials
Yui OKUDA and Go MATSUBAJournal of the Society of Materials Science, Japan 74 (10) 626 (2025)
https://doi.org/10.2472/jsms.74.626
Scalability potential of a pneumatic extrusion-based 3D printing system for food products
Jingfu Pan, Xiaochen Chen, Jingyao Liu, Ziyi Wang, Tariq Aziz, Majid Alhomrani, Walaa F. Alsanie, Abdulhakeem S. Alamri, Haiying Cui and Lin LinInnovative Food Science & Emerging Technologies 106 104257 (2025)
https://doi.org/10.1016/j.ifset.2025.104257
3D printing technology applied in smart packaging for food preservation
Chenjing Li, Liang Li, Xiaodong Zheng and Fujie YanTrends in Food Science & Technology 165 105329 (2025)
https://doi.org/10.1016/j.tifs.2025.105329
Recent Advances in 3D Food Printing: A Review with Focus on Personalized Nutrition and Functional Food Applications
Rasheeda Meembidi, Chitradurga Obaiah Mohan, Remya Sasikala and Bindu JaganathFood Technology and Biotechnology 63 (4) 531 (2025)
https://doi.org/10.17113/ftb.63.04.25.8946
Advances in 3D Food Printing: Exploring Technological Progress and Rheology of 3D Printing Ink
Anupriya Senthilkumaran, Vijayasri Kadirvel, Kirthika Suresh and Nandhini Devi GanesanJournal of Food Process Engineering 48 (7) (2025)
https://doi.org/10.1111/jfpe.70187
Utilization of industrial fruits and vegetables waste streams for the production of 3D printed and synbiotic foods
Laksmi S. Jayan and Khalid Mehmood WaniJournal of Food Measurement and Characterization 19 (6) 3867 (2025)
https://doi.org/10.1007/s11694-025-03263-0
REVOLUTIONIZING MASS FOOD PRODUCTION:THE POTENTIAL OF 3D FOOD PRINTING
Gelbert Jethro Sanyoto, Haniel Yudiar, Victoria Kristina Ananingsih and Probo Y NugrahediJournal of Nutrition College 14 (1) 83 (2025)
https://doi.org/10.14710/jnc.v14i1.46431
Advances in 3D food printing technology: innovation and applications in the food industry
P. Fathima Rinshana, Balakrishnan Murugesan, Yeon Ho Kim, Ramalakshmi Alaguthevar and Jong-Whan RhimFood Science and Biotechnology 34 (2) 403 (2025)
https://doi.org/10.1007/s10068-024-01779-7
Design, development, and testing of 3D printed honeycomb for Apis cerana indica
Parvathy Nayana N., Ramachandra C.T., Maheshkumar G., S.N. Bhat and Dronachari ManviSustainable Materials and Technologies 43 e01220 (2025)
https://doi.org/10.1016/j.susmat.2024.e01220
Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood
Samaa Alasibi, Meital Kazir, Álvaro Israel and Yoav D. LivneyCurrent Research in Food Science 9 100905 (2024)
https://doi.org/10.1016/j.crfs.2024.100905
331 (2024)
https://doi.org/10.1007/978-981-97-6329-0_13
Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review
Bhawna Bisht, J. P. Shabaaz Begum, Alexey A. Dmitriev, Anna Kurbatova, Narpinder Singh, Katsuyoshi Nishinari, Manisha Nanda, Sanjay Kumar, Mikhail S. Vlaskin and Vinod KumarTrends in Food Science & Technology 147 104471 (2024)
https://doi.org/10.1016/j.tifs.2024.104471
The Challenges of 3D Food Printing in Malaysian Manufacturing Firms: A Preliminary Study
Lee Te Chuan and Nabiha Husna ZaidiProcedia Computer Science 232 3063 (2024)
https://doi.org/10.1016/j.procs.2024.02.122
Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Masala Mudau and Oluwafemi Ayodeji AdeboJournal of Food Process Engineering 47 (5) (2024)
https://doi.org/10.1111/jfpe.14621
23 (2024)
https://doi.org/10.1117/12.3030833
Towards the development of foods 3D printer: Trends and technologies for foods printing
Husam A. Neamah and Joseph TandioHeliyon 10 (13) e33882 (2024)
https://doi.org/10.1016/j.heliyon.2024.e33882
Fonksiyonel Gıda Üretiminde Yeni Yaklaşımlar
Osman Onur KaraYüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 29 (3) 1064 (2024)
https://doi.org/10.53433/yyufbed.1528392
Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
Ramesh Sharma, Pinku Chandra Nath, Tridip Kumar Hazarika, Amiya Ojha, Prakash Kumar Nayak and Kandi SridharFood Chemistry 432 137196 (2024)
https://doi.org/10.1016/j.foodchem.2023.137196
109 (2023)
https://doi.org/10.1109/ICON-SONICS59898.2023.10435335
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
Ilija Djekić, Branko Velebit, Branimir Pavlić, Predrag Putnik, Daniela Šojić Merkulov, Anica Bebek Markovinović and Danijela Bursać KovačevićFood Engineering Reviews 15 (4) 577 (2023)
https://doi.org/10.1007/s12393-023-09354-2
An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations
Rishabh Thakur, B. K. Yadav and Neha GoyalFood and Bioprocess Technology 16 (9) 1919 (2023)
https://doi.org/10.1007/s11947-023-03040-1
Current and emerging applications of carrageenan in the food industry
Toshifumi Udo, Gopinath Mummaleti, Anand Mohan, Rakesh K. Singh and Fanbin KongFood Research International 173 113369 (2023)
https://doi.org/10.1016/j.foodres.2023.113369
Designing 3D printable food based on fruit and vegetable products—opportunities and challenges
Roji Waghmare, Deodatt Suryawanshi and Sneha KaradbhajneJournal of Food Science and Technology 60 (5) 1447 (2023)
https://doi.org/10.1007/s13197-022-05386-4
Industry X.0: The Food Industry
Galstyan G. AramFOOD METAENGINEERING 1 (2) (2023)
https://doi.org/10.37442/fme.2023.2.33
2nd International Conference on Creative Multimedia 2022 (ICCM 2022)
Muhammad Asyraf Mhd Pauzi, Khong Chee Weng, Zainudin Bin Siran, et al.2nd International Conference on Creative Multimedia 2022 (ICCM 2022) 294 (2023)
https://doi.org/10.2991/978-2-494069-57-2_31
3D Printing of Sustainable Insect Materials
Khushwant Kour and Ranvijay Kumar3D Printing of Sustainable Insect Materials 153 (2023)
https://doi.org/10.1007/978-3-031-25994-4_10
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
Huanqi Wu, Shangyuan Sang, Peifang Weng, Daodong Pan, Zufang Wu, Junsi Yang, Lingyi Liu, Mohamed A. Farag, Jianbo Xiao and Lianliang LiuComprehensive Reviews in Food Science and Food Safety 22 (6) 4217 (2023)
https://doi.org/10.1111/1541-4337.13217
3D Printing of Sustainable Insect Materials
Ketan Badogu and Ranvijay Kumar3D Printing of Sustainable Insect Materials 135 (2023)
https://doi.org/10.1007/978-3-031-25994-4_9
39 (2023)
https://doi.org/10.1007/978-981-99-6831-2_3
3D Printing Technology : Food Tech Analysis
Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi and Yun-Sang ChoiResources Science Research 4 (1) 1 (2022)
https://doi.org/10.52346/rsr.2022.4.1.1
112 11 (2022)
https://doi.org/10.4028/p-ox9qsm
Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi
Feifan Cao, Ruiyang Chen, Yang Li, Rong Han, Feng Li, Hu Shi and Yang JiaoLWT 164 113646 (2022)
https://doi.org/10.1016/j.lwt.2022.113646
179 (2022)
https://doi.org/10.1016/B978-0-323-85737-6.00008-X
3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues
Antonietta BaianoFood Reviews International 38 (5) 986 (2022)
https://doi.org/10.1080/87559129.2020.1762091
261 (2022)
https://doi.org/10.1016/B978-0-12-821292-9.00003-0
Emerging Trends in Sustainable Food Processing Industry
Y N Manaf and Y A YusofIOP Conference Series: Earth and Environmental Science 757 (1) 012076 (2021)
https://doi.org/10.1088/1755-1315/757/1/012076
GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI
Hilal MERAL and Aslihan DEMİRDÖVENGıda 47 (1) 91 (2021)
https://doi.org/10.15237/gida.GD21112
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition
Anayansi Escalante‐Aburto, Grissel Trujillo‐de Santiago, Mario M. Álvarez and Cristina Chuck‐HernándezComprehensive Reviews in Food Science and Food Safety 20 (6) 5722 (2021)
https://doi.org/10.1111/1541-4337.12849
Basic Research for Additive Manufacturing of Rubber
Welf-Guntram Drossel, Jörn Ihlemann, Ralf Landgraf, Erik Oelsch and Marek SchmidtPolymers 12 (10) 2266 (2020)
https://doi.org/10.3390/polym12102266
Jetting-based 3D printing of edible materials
Saumil Vadodaria and Thomas MillsFood Hydrocolloids 106 105857 (2020)
https://doi.org/10.1016/j.foodhyd.2020.105857