MUTLI-MATERIAL FOOD PRINTING WITH COMPLEX INTERNAL STRUCTURE SUITABLE FOR CONVENTIONAL POST-PROCESSING

By J. Lipton, D. Arnold, Franz Nigl, N. Lopez, D. Cohen, N. Noren, Hod Lipson. 2010

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An Overview of 3D Printing Technologies for Food Fabrication (2015, unknown): “Efforts have also been spent to develop an open-access web-based template library for food design innovation (Lipton et al. 2010; Malone and Lipson 2007).”
Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors (2019, background): “Various food materials have been used to print a complex structure, such as chocolates 83 (Lanaro et al., 2017), confections (Hao et al., 2010), proteins, meat purees, and other nutrients 84 (Cohen et al., 2009; Lipton et al., 2010; Serizawa et l., 2014).”
Potential Development of Sustainable 3D-Printed Meat Analogues: A Review (2021, methodology): “To overcome these challenges, two major strategies have been suggested: (a) product reformulation [26] and (b) printer innovation [27].”