Cereal–based materials | Dough | Wheat flour, olive oil, freeze-dried mango powder | Investigation of the effect of material composition on the quality of 3D-printed food | Fused deposition modeling | Liu et al. (2019a) |
Wheat flour, butterfat, powdered sugar, milk | Incorporation of hydrocolloid during post-processing improves shape retention of cookie dough | Fused deposition modeling | Kim et al. (2019) |
Wheat flour, calcium caseinate | Presenting the feasibility of 3D printing for the development of bakery products containing probiotics | Fused deposition modeling | Zhang et al. (2018) |
Grain gel | Rice flour, egg | Optimization of egg printability and printing process by adding rice flour | Fused deposition modeling | Anukiruthika et al. (2020) |
Raw black rice, job's tear seeds, mung bean, brown rice, buckwheat | Validation of the use of simulated piston pressure as a criterion for evaluating the printing performance of various grain gels | Fused deposition modeling | Guo et al. (2020) |
Protein and starch–based materials | Milk protein gel | Milk protein concentrate, sodium caseinate | Evaluation of printability of soft foods using milk protein | Fused deposition modeling | Liu et al. (2019b) |
Soybean protein isolate gel | Soybean protein isolate, xanthan gum, NaCl | Rheological and LF-NMR spectral properties study of SPI gels at various concentrations | Fused deposition modeling | Phuhongsung et al. (2020) |
Lemon juice gel | Lemon juice, potato starch | Investigation of 3D printing parameters of lemon juice gel as a gel product | Fused deposition modeling | Yang et al. (2018) |
Mashed potato | Potato flakes, UHT full cream milk, Bifidobacterium | Investigation of printing parameters and storage time for probiotic viability in 3D-printed mashed potatoes | Fused deposition modeling | Liu et al. (2020) |
Gelatinized potato flakes, gelatinized purple sweet potato | A study of the effect of pH and potato flake content on the 3D printing properties of mashed potatoes | Fused deposition modeling | He et al. (2020) |
Starch | Wheat starch, maltodextrin, palm oil powder | Investigate the effect of changing SLS process parameters at smaller length scales | Selective laser sintering | Jonkers et al. (2022) |
Dairy and meat materials | Chocolate | Dark chocolate, Mg-ST, plant sterol | Investigation of the effect of additives in extrusion-based 3D printed chocolate | Fused deposition modeling | Mantihal et al. (2019) |
Cheese | Processed cheese | Investigation of 3D printing for food applications using commercially available processed cheese as a printing material | Fused deposition modeling | Le Tohic et al., (2018) |
Meat | Chicken meat, refined wheat flour | Provides insight into the development of customized meat products fortified with dietary fiber | Fused deposition modeling | Wilson et al. (2020) |
Dairy and meat materials | Meat | Stir-fry beef, lard | Investigation of possible changes in the layer of lard deposited within the beef paste structure | Fused deposition modeling | Dick et al. (2019) |
Pork leg meat, xanthan gum, guar gum | Investigation of formulation effect on printability of texture-modified pork paste according to hydrocolloid incorporation | Fused deposition modeling | Dick et al. (2020) |
Sugar materials | Sugar | Sugar | 3D structure construction by selectively fusing sugar powder by spraying adhesive | Color jet printing | 3D Systems. (2014) |
Sugar powder | Providing a method for preparing food with various microstructures using a multi-material powder composition | Selective laser sintering | Diaz et al. (2018) |
Sugar | Creating 3D structures by selectively fusing sugar using hot air beam | Hot air sintering | CandyFab. (2006) |