Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

By Martina Lille, A. Nurmela, E. Nordlund, S. Metsä-Kortelainen, N. Sozer. 2018

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Potential Development of Sustainable 3D-Printed Meat Analogues: A Review (2021, background): “Studies have shown that the inclusion of CNF in pastes resulted in improved shape stability of 3D structures along with decreased clogging of tips [73].”
3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues (2020, background): “If not already present in the materials to print, proteins and starch could be added or, as a useful alternative, multicomponent systems such as composite flours can be used.([28,29]) Krishnaraj et al.”
3D food printing: a categorised review of inks and their development (2019, methodology): “For inks where post-processing by drying is needed, a higher dry matter content may be favourable to reduce water loss and thus minimise shape deformation (Lille et al. 2018).”
Designing hydrocolloid based food-ink formulations for extrusion 3D printing (2019, background): “For gels 1.2° 64° (Dong & Lakes, 2012) and for elasticity dominant gel-like structures is less than 45° (Lille et al., 2018).”