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Corresponding Author(s)

区穗玲（1982—），女，广东工商职业技术大学副教授，博士。E-mail：[email protected]

Abstract

Food texture is a key factor influencing consumer acceptance. With the growing demand for personalized and health-oriented diets, the technical bottlenecks of traditional food processing methods have gradually become apparent in texture control and diversified texture presentation. Owing to its flexible and personalized characteristics, 3D printing offers a novel approach for food texture design. This paper reviews the textures that can be personalized and optimized by 3D printing through material modulation, structural modeling, and equipment optimization. Furthermore, this paper analyzes the challenges faced by this technology, including cooking adaptability, food safety assurance, and consumer acceptance, proposing corresponding solutions.

Publication Date

9-20-2026

First Page

234

Last Page

241

DOI

10.13652/j.spjx.1003.5788.2025.80723

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