Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Shape and Texture of Coarse Aggregate

Shape and Texture of Coarse Aggregate

Aggregate shape is classified based on the relative sharpness or roundness of the edges and corners. This classification includes categories like rounded, angular, elongated, and flaky, each with specific characteristics. Rounded aggregates, fully shaped by attrition, are typical of river or seashore gravel, while angular aggregates, such as crushed rock, have well-defined edges. Aggregates that are elongated and flaky are less desirable, as they can reduce the workability and strength of...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Elite Status-Seeking and Class Reproduction in Civil Society: An Analysis of Corporate Elite Appointments to Charity Boards.

The British journal of sociology·2025

Same author

Imaging of dairy emulsions <i>via</i> a novel approach of transmission electron cryogenic microscopy using beam exposure.

Soft matter·2025

Same author

Cohort Profile: The Public Health Data Asset, 2011 cohort.

International journal of epidemiology·2024

Same author

A New Class of Single-Material, Non-Reciprocal Microactuators.

Macromolecular rapid communications·2022

Same author

Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing.

International journal of biological macromolecules·2021

Same author

Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study.

Journal of colloid and interface science·2020

Search research articles

Related Experiment Video

Updated: Dec 23, 2025

Additive Manufacturing of Functionally Graded Ceramic Materials by Stereolithography

Additive Manufacturing of Functionally Graded Ceramic Materials by Stereolithography

Published on: January 25, 2019

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review.

Azarmidokht Gholamipour-Shirazi¹, Michael-Alex Kamlow¹, Ian T Norton¹

¹School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.

Foods (Basel, Switzerland)

|April 25, 2020

Summary

Additive manufacturing, or 3D printing, offers innovations in various sectors. This review details 3D food printing methods, materials, and its promising future in the food industry.

Keywords:

3D food printing Inkjet additive manufacturing customized food extrusion hydrocolloids

More Related Videos

Negative Additive Manufacturing of Complex Shaped Boron Carbides

Negative Additive Manufacturing of Complex Shaped Boron Carbides

Published on: September 18, 2018

Micro-masonry for 3D Additive Micromanufacturing

Micro-masonry for 3D Additive Micromanufacturing

Published on: August 1, 2014

Related Experiment Videos

Last Updated: Dec 23, 2025

Additive Manufacturing of Functionally Graded Ceramic Materials by Stereolithography

Additive Manufacturing of Functionally Graded Ceramic Materials by Stereolithography

Published on: January 25, 2019

Negative Additive Manufacturing of Complex Shaped Boron Carbides

Negative Additive Manufacturing of Complex Shaped Boron Carbides

Published on: September 18, 2018

Micro-masonry for 3D Additive Micromanufacturing

Micro-masonry for 3D Additive Micromanufacturing

Published on: August 1, 2014

Area of Science:

Food Science and Technology
Materials Science
Manufacturing Engineering

Background:

Additive manufacturing (3D printing) is a transformative technology with broad applications.
3D food printing is emerging as a promising field for customized food products and nutritional solutions.

Purpose of the Study:

To review additive manufacturing methods and materials used in 3D food printing.
To discuss the advantages and disadvantages of these technologies.
To present edible printed materials and the future outlook of 3D printing in the food industry.

Main Methods:

Comprehensive literature review of additive manufacturing techniques.
Analysis of materials suitable for 3D food printing.
Discussion of edible printed materials and their properties.

Main Results:

Detailed overview of various 3D printing methods and their suitability for food.
Evaluation of different edible materials and their printability.
Exploration of current applications and future potential of 3D food printing.

Conclusions:

Additive manufacturing presents significant opportunities for innovation in food production.
3D food printing enables personalized nutrition and novel food experiences.
Further research into materials and processes will drive the adoption of 3D printing in the food industry.