“…Therefore, it is reasonable to speculate that the dense network layer might strengthen the stabilization of the interfacial film, acting as a spatial barrier to inhibit the flocculation and convergence of adjacent droplets during storage. He et al, [36] also reported that the stabilization of emulsions was achieved via a 3D network formed by the intramolecular interactions between sugar chains and the interfacial protein. Fig.…”
“…Therefore, it is reasonable to speculate that the dense network layer might strengthen the stabilization of the interfacial film, acting as a spatial barrier to inhibit the flocculation and convergence of adjacent droplets during storage. He et al, [36] also reported that the stabilization of emulsions was achieved via a 3D network formed by the intramolecular interactions between sugar chains and the interfacial protein. Fig.…”
“…Some progress has been made in recent years on foods for patients with dysphagia by improving 3D/4D printing and optimizing formulations. One of the key methods for giving 3D printed items with easy‐to‐swallow qualities is by adding hydrocolloids to printing inks, such as ĸ‐carrageenan, gellan gum, and whey protein gels (Ang et al., 2022; Bitencourt et al., 2023; Hou et al., 2023). Apart from the texture characteristic for patients with dysphagia, complex structured foods with interesting attributes, nutritional functions, and multi‐component combinations could provide them more enjoyment and selectivity.…”
Section: Progress Of Srfs With 3d/4d Printingmentioning
Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology continues to be improved in recent years, this layered manufacturing/additive manufacturing preparation technology based on food reconstruction has made it possible to continuously develop large‐scale manufacture of SRFs. Compared with the traditional reconstructed foods, SRFs prepared using 3D/4D printing technologies are discussed comprehensively in this review. To meet the requirements of customers in terms of nutrition or other characteristics, multi‐processing technologies are being combined with 3D/4D printing. Aspects of printing inks, product quality parameters, and recent progress in SRFs based on 3D/4D printing are assessed systematically and discussed critically. The potential for 3D/4D printed SRFs and the need for further research and developments in this area are presented and discussed critically. In addition to the natural materials which were initially suitable for 3D/4D printing, other derivative components have already been applied, which include hydrogels, polysaccharide‐based materials, protein‐based materials, and smart materials with distinctive characteristics. SRFs based on 3D/4D printing can retain the characteristics of deconstruction and reconstruction while also exhibiting quality parameters beyond those of the original material systems, such as variable rheological properties, on‐demand texture, essential printability, improved microstructure, improved nutrition, and more appealing appearance. SRFs with 3D/4D printing are already widely used in foods such as simulated foods, staple foods, fermented foods, foods for people with special dietary needs, and foods made from food processingbyproducts.
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