To explore the advancements in 3D printing technology using plant-based protein materials and their implications for food applications.
Review of current literature on food 3D printing technologies.
Analysis of forming and stabilization mechanisms in plant-based proteins.
Discussion on applications for enhancing food security and nutrition.
Identified key mechanisms for forming and stabilizing plant-based proteins in 3D printing.
Demonstrated the potential for personalized nutrition through customized food shapes and textures.
Abstract
The integration of plant-based foods with 3D printing technology offers a revolutionary solution for addressing future food security, sustainable manufacturing, and personalized nutrition.