Polymer-Based 3D Printing in the Food Industry
A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Processing and Engineering".
Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 1889
Special Issue Editors
Interests: new preservation and processing technologies; postharvest physiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Three-dimensional printing to turn food materials into intricate and complex shapes and designs that would be challenging or impossible to achieve through traditional food preparation methods has become popular in the food industry. Technology has made it possible to create customized and visually stunning culinary creations, enhancing the presentation and experience of eating food. This Special Issue will explore the applications of 3D printing in polymer-based food material science (starch, protein, polysaccharide, etc.), printing technologies, food design and modeling, and the safety and consumer acceptance of 3D-printed foods, such as dysphagia diet, cold dish, cake decoration, etc. Full research papers, communications, and review articles will be accepted.
Prof. Dr. Zhenbin Liu
Dr. Chaofan Guo
Guest Editors
Manuscript Submission Information
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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. Polymers is an international peer-reviewed open access semimonthly journal published by MDPI.
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Keywords
- 3D food printing
- protein
- starch
- polysaccharide
- dysphagia diet
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