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• W4385951718 startingPage "100003" @default.
• W4385951718 abstract "The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical qualities that influence the design, structure, and taste of 3D-printed food, examining the interplay between physics and food, including viscosity, rheology, surface tension, and heat transfer, contributing to understanding and advancing 3D food printing technology. The basics of 3D food printing, the physics-driven design and structure of printed food, the role of heat transfer and thermal effects, and the sensory aspects and flavor perception in 3D-printed food are discussed. Furthermore, it highlights the recent advances and innovations in 3D food printing, along with the challenges that lie ahead and future directions for research. This perspective underscores the importance of physics in shaping the future of 3D food printing, with potential applications ranging from personalized nutrition to sustainable food production. By embracing a physics-driven approach, we can unlock this disruptive technology's full potential and transform how we produce and experience food." @default.
• W4385951718 created "2023-08-18" @default.
• W4385951718 creator A5002859122 @default.
• W4385951718 creator A5006019499 @default.
• W4385951718 creator A5068730588 @default.
• W4385951718 date "2023-09-01" @default.
• W4385951718 modified "2023-10-17" @default.
• W4385951718 title "Printing the future of food: The physics perspective on 3D food printing" @default.
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• W4385951718 doi "https://doi.org/10.1016/j.foodp.2023.100003" @default.
• W4385951718 hasPublicationYear "2023" @default.
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