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学者姓名：文雅欣
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Abstract ：
3D printing is an additive manufacturing technology that locates constructed models with computer-controlled printing equipment. To achieve high-quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein-based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post-processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post-processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D-printed protein products can meet consumer needs for nutritional or cultured meat alternatives.
Keyword ：
printability printability protein protein quality quality rheological properties rheological properties
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| GB/T 7714 | Tian, Han , Wu, Jiajie , Hu, Yanyu et al. Recent advances on enhancing 3D printing quality of protein-based inks: A review [J]. | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (3) . |
| MLA | Tian, Han et al. "Recent advances on enhancing 3D printing quality of protein-based inks: A review" . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 23 . 3 (2024) . |
| APA | Tian, Han , Wu, Jiajie , Hu, Yanyu , Chen, Xu , Cai, Xixi , Wen, Yaxin et al. Recent advances on enhancing 3D printing quality of protein-based inks: A review . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (3) . |
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Abstract ：
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.
Keyword ：
3D food printing 3D food printing dimensional quality dimensional quality factor factor process process rheological property rheological property
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| GB/T 7714 | Wen, Yaxin , Che, Quang Tuan , Wang, Shaoyun et al. Elaboration of dimensional quality in 3D-printed food: Key factors in process steps [J]. | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (1) : 1-26 . |
| MLA | Wen, Yaxin et al. "Elaboration of dimensional quality in 3D-printed food: Key factors in process steps" . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 23 . 1 (2024) : 1-26 . |
| APA | Wen, Yaxin , Che, Quang Tuan , Wang, Shaoyun , Park, Hyun Jin , Kim, Hyun Woo . Elaboration of dimensional quality in 3D-printed food: Key factors in process steps . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (1) , 1-26 . |
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Animal fats usually contain high amounts of long-chain saturated fatty acids and cholesterol, and plant-based fat analogs have the potential to serve as substitutes for animal fats. However, most fat analog products could not mimic the oil-release behavior of animal fats. Therefore, this study developed 3D-printable emulsified fat analogs utilizing konjac glucomannan and coconut oil and adjusted the oil stability of the fat analog system before and after cooking. Before cooking, the fat analogs showed excellent printing behavior with a homogenous state and no oil release. The raw inks hold intermediate rheological properties so that the printed fat analogs showed acceptable shape stability and surface smoothness during printing. After cooking, the fat analogs experienced significant oil release. In addition, the influences of oil content on the glucomannan-based emulsion gels' oil release behavior, and rheological and textural properties were investigated. The results showed that the fat analogs with a higher coconut oil content showed a larger amount of released oil, higher oil loss, water loss, and cooking loss, and lower hardness and tensile strength after cooking. The temperature sweep test showed that the glucomannan-based fat analogs formed gels during heating. This study offers a method to develop emulsion plant-based fat analogs with high oil-release and stretchable properties after cooking.
Keyword ：
3D printing 3D printing Coconut oil Coconut oil Konjac glucomannan Konjac glucomannan Oil release Oil release Physical characteristic Physical characteristic Plant-based fat analog Plant-based fat analog
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| GB/T 7714 | Wen, Yaxin , Cho, Byungchan , Park, Hyun Jin et al. Development of 3D-printable plant-based fat analogs utilizing coconut oil and glucomannan emulsion gels [J]. | FOOD BIOSCIENCE , 2023 , 56 . |
| MLA | Wen, Yaxin et al. "Development of 3D-printable plant-based fat analogs utilizing coconut oil and glucomannan emulsion gels" . | FOOD BIOSCIENCE 56 (2023) . |
| APA | Wen, Yaxin , Cho, Byungchan , Park, Hyun Jin , Kim, Hyun Woo . Development of 3D-printable plant-based fat analogs utilizing coconut oil and glucomannan emulsion gels . | FOOD BIOSCIENCE , 2023 , 56 . |
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