Journal article

Formulation engineering of food systems for 3D-printing applications-A review

P Wilms, K Daffner, C Kern, SL Gras, MAI Schutyser, R Kohlus



The efficient development of extrusion-based 3D-printing requires flexibility in both formulation- and process design. This task requires a fundamental understanding of the influence of material rheological properties on the extrusion process. Within this review, a qualitative toolbox for food extrusion is presented which provides guidelines for the formulation and engineering of extrusion processes in general and 3D-printing in particular. The toolbox is based on current knowledge of highly viscous food systems and the influence of individual components on the overall rheology. It includes the efficiency of particle packing, microstructure and the influence of shear rate, as well as the for..

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University of Melbourne Researchers


Awarded by Australian Research Council (ARC) Industrial Transformation Research Program (ITRP) funding scheme

Funding Acknowledgements

This work was financially supported by Unilever and S.G. is sup-ported by The Australian Research Council (ARC) Industrial Trans-formation Research Program (ITRP) funding scheme (Project Number: IH120100005) . The ARC Dairy Innovation Hub is a collaboration be-tween The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd.