基于淀粉原料的3D打印技术及其应用OA北大核心CSTPCD

3D food printing technology in the food industry,utilizing emerging digital processing techniques,has vast application prospects.This technology enables the manufacturing of innovative food products that meet diverse nutritional and sensory requirements,while also allowing for personalized customization based on individual needs.In recent years,3D food printing technology has made signifi-cant advancements in the field of food.Starch,as one of the most abundant carbohydrates in the human diet,possesses advantages such as low cost,abundant sources,easy availability,and modifiability.Consequently,it is widely regarded as an important ingredient for food-grade inks by researchers.This article provided an overview of commonly used extrusion-based 3D food printing techniques and their classi-fications and principles.It primarily explored the applications of starch-based materials in 3D food printing technology,the key factors in-fluencing the printing of starch-based food,and improvement methods.Finally,it offered a perspective on the opportunities and challenges for the future development of starch-based 3D food printing technology,aiming to provide theoretical foundations and new insights for the application and research of starch-based 3D and 4D food printing technologies.