| Abstract [eng] |
1. Introduction. 3D printing is a novel approach for shaping foods, allowing precise control over shape, texture, and ingredient distribution, and creating customized food products for individuals with personalized nutrition needs (Pan et al., 2022). Among the various 3D printing techniques, extrusion-based 3D printing is one of the most widely used because of its simplicity and broad compatibility with diverse materials (Zhu et al., 2024). However, the rheological properties of 3D printing ink have specific requirements—the ink must exhibit lower viscosity during ejection from the 3D printer nozzle and regain higher viscosity after extrusion to maintain the shape and provide self-support for the printed structure (Sharma et al., 2024). Therefore, the printability of food is typically assessed through rheological measurements across three subphases: extrusion (flow properties), recovery (thixotropic behavior), and regeneration or self-supporting (structural stability), highlighting their critical role in successful printing (Derossi et al., 2024). [...]. |
