Rheology and 3D Printing for Future Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 7 May 2026 | Viewed by 8
Special Issue Editors
Interests: 3D-printed edible materials; exploring the rheology of complex fluids; developing microfluidic systems for emulsion stabilization and biomedical applications
Interests: antioxidants; food analysis; food chemistry; food processing; recovery of waste and by-products
Special Issues, Collections and Topics in MDPI journals
Interests: 3D food printing; non-thermal processing; green extraction; functional food; food chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Three-dimensional printing for edible materials is rapidly advancing, offering transformative potential for food design, personalized nutrition, and sustainable food production. This Special Issue aims to highlight cutting-edge research in 3D-printed edible materials, focusing on the critical role of rheology in understanding and manipulating complex fluid systems for successful additive manufacturing.
Three-dimensional printing enables unprecedented control over a food's shape, texture, and nutritional content, opening new avenues for customized dietary solutions, novel food experiences, and efficient resource utilization. However, the successful implementation of this technology relies heavily on a profound understanding of the rheological properties of the "inks" used in the printing process. These complex fluids, ranging from gels and emulsions to suspensions and pastes, must exhibit precise flow characteristics, viscoelastic behavior, and structural integrity to ensure printability, fidelity, and desired final product attributes.
This Special Issue invites the submission of original research articles, reviews, and short communications that explore the intersection between 3D printing, edible materials, and complex fluid rheology. We welcome studies focusing on, but not limited to, the following areas: development and characterization of novel food inks; rheological modeling and analysis of edible complex fluids; optimization of printing parameters based on rheological properties; impact of rheology on the sensory and textural attributes of 3D-printed foods; and applications of 3D printing for the creation of functional, sustainable, and personalized edible products. Clear, concise, and rigorously conducted manuscripts are highly desirable.
Dr. Azarmidokht Gholamipour-Shirazi
Dr. Antonio Gattuso
Dr. Danijela Bursać Kovačević
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- 3D food printing
- edible materials
- rheology
- complex fluids
- food inks
- additive manufacturing
- viscoelasticity
- textural properties
- food design
- personalized nutrition
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