Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 14, 2026Critical Reviews in Food Science and Nutrition

Future trends in 3D-printed oleogels based on personalized nutrition and applications

View Full Paper
Ask AI
Bookmark
Share

Authors

MAMahmoud Abou-ElsoudHZHamdy ZahranGAGhada Abo-Elwafa

Discussion

Loading...

Member takes

Overview

Review explores advancements in 3D-printed oleogels, focusing on formulation and personalized nutrition applications.

Key Points

  • This review aims to explore the developments in edible oleogels and their applications in 3D-printing for personalized nutrition.
  • Discussed formulation and oleogelation methods such as emulsion templating and direct dispersion.
  • Highlighted the advantages of various structuring techniques in enhancing texture and stability.
  • Examined the integration of oleogels into 3D-printing for tailored dietary solutions.
  • Identified oleogels as healthy alternatives to traditional fats, improving nutritional profiles.
  • Outlined challenges including scalability and consumer acceptance in the market.
  • Noted the potential for customized food products using 3D-printing that meet individual dietary restrictions.

Cite This Study

Abou-Elsoud et al. (2026) studied this question.

synapsesocial.com/papers/6a2e482cb1cc60ccdea8c862https://doi.org/10.1080/10408398.2026.2678520
View Full Paper
Ask AI
Bookmark
Share