1st Edition
Food Additive Manufacturing Materials, Process, and Products
SECTION Ⅰ Fundamentals of food additive manufacturing
Chapter 1 Technologies, materials, and equipment for food additive manufacturing
Rubén Maldonado-Rosas, Ibrahym Rodríguez-Fernández, Roberto Lemus-Mondaca, Enrique Cuan-Urquizo, Viridiana Tejada-Ortigoza
Chapter 2 Model Building to Create Personalized 3D Printing Structure
Weiwei Zhang, Chaofan Guo, Junjie Yi
Chapter 3 Food materials properties for food additive manufac-turing
Yuhao Zhang, Hongxia Wang, Juncheng Zhu
Chapter 4 Restructured food additive manufacturing using novel additives
Yangyang Chen, Min Zhang
Chapter 5 Efficient additive manufacturing of food based on physical fields
Yang Jiao, Yaxing Yang, Liyun Wu, Jiarui Zhang
SECTION Ⅱ Food Additive Manufacturing Materials
Chapter 6 Different kinds of food materials used for additive manufacturing
Liqing Qiu, Min Zhang, Baoguo Xu
Chapter 7 Additive manufacturing of starch based foods
Zilin Chang, Bimal Chitrakar, Yukun Zhang, Zhenbin Liu
Chapter 8 Additive manufacturing of plant protein based foods
Md Ibrahim Khalil, A K M Ahasun Habib, Yashwanth Kumar Kondabathula, Oluwafemi Ayodeji Adebo, Farnaz Maleky, Paul F. Egan
Chapter 9 Additive manufacturing of fruit and vegetable polys-accharide foods
Fan Yang
Chapter 10 Additive manufacturing of animal protein based surimi products
Xiuping Dong
Chapter 11 Additive manufacturing of animal-protein-based sweetmeat products (refers to milk based confectionery)
Mohammed A Bareen, Jatindra K Sahu, Sangeeta Prakash
Chapter 12 Additive manufacturing of animal-protein based meat products
Feiyu Zhang, Zitong Dong, Xue Zhao, Xinglian Xu
Chapter 13 Influence of components interaction in re-structured foods on additive manufacturing
Min Feng, Min Zhang
SECTION Ⅲ Food Additive Manufacturing Process
Chapter 14 Pretreatment technology of food additive manufacturing
Shu Ma, Hao Jiang
Chapter 15 Post-processing technology for food additive manufacturing
Xiaotuo Wang
Chapter 16 Automated monitoring and evaluation of food additive manufacturing
Yizhou Ma, Lu Zhang
SECTION Ⅳ Food Additively Manufactured Products
Chapter 17 Various foods created by additive manufacturing
Yumiao Lang, Xiaoxi Yang, Shasha Zhou
Chapter 18 Additive manufacturing of easy-to-swallow and easy-to-digest foods for elderly people
Dongbei Shen, Min Zhang
Chapter 19 Additive manufacturing of immune-boosting foods
Lei Feng, Dajing Li
Chapter 20 Additive manufacturing of children foods
Qi Yu, Min Zhang
Chapter 21 Additive manufacturing of prepared dishes
Jia Guo, Min Zhang, Chung Lim Law
Chapter 22 Additive manufacturing of cereals food
Wen Xu, David Julian McClements, Zhengyu Jin, Long Chen
Chapter 23 Additive manufacturing of new resource food
Yaxin Wen, Quang Tuan Che, Chunhua Lu
Chapter 24 Additive manufacturing of plant-based meat
Minxuan Chen, Haohao Hu, Enbo Xu
SECTION Ⅴ Food Additive Manufacturing Applied in Food Related Industry
Chapter 25 Issues related to the industrial application of food additive manufacturing
Jinhong Wu, Yanping Chen, Xue Bai
Chapter 26 Potential application of additive manufacturing in food related industry
Honghai Hu, Qiannan Liu, Ruixuan Zhao，Yingsa Wang
Chapter 27 3D printed smart label for freshness measurement of fresh foods
Kai Chen, Min Zhang
SECTION Ⅵ Frontiers of Food Additive Manufacturing
Chapter 28 4D food printing based on sensory changes
Tiantian Tang, Min Zhang
Chapter 29 Controlled shape morphing for 4D food printing
Sushil Koirala, Sangeeta Prakash, Azharul Karim, Bhesh Bhandari
Chapter 30 4D/5D food printing based on nutritional and functional spontaneous changes
Dongle Niu, Min Zhang, Zhongxiang Fang
Chapter 31 Structure-based 6D food printing with smart stimulus responsive materials and future imagination
Hongxia Wang, Yuhao Zhang, Juncheng Zhu
Chapter 32 AI-based additive manufacturing for future foods
Demei Kong, Min Zhang, Qi Yu
Biography
Prof. Min Zhang is a senior professor in Jiangnan University and currently the director of the International Joint Laboratory(Jiangsu Province) in the field of intelligent processing and quality monitoring of fresh foods. He has been engaged in the research and teaching of fresh food processing and preservation for over 25 years, and supervised more than 210 graduated students & over 10 postdoctors from 1997. In recent years, his special attention has been paid to the Emerging & Novel Food Technologies including Food Additive Manufacturing. The new technologies / products developed by his group jointly with food leading companies have been authorized by more than 260 invention patents in China and over 10 developed countries. He authored more than 790 papers in international peer-review journals as corresponding author, and was selected into the list of "Chinese Highly Cited Scholars" by Elsevier (2014-now) and the list of "Highly Cited Scientists" by Clarivate(2021-2022). His research achievements in food research won several important awards including the China National Scientific and Technological Progress Award in 2012, Arun S Mujumdar Medal in 2015, and the commemorative medal for the 70th anniversary of the founding of the People's Republic of China in 2019.
Dr. Zhenbin Liu is an associate professor at the School of Food Science & Technology, in Shaanxi University of Science and Technology. His research focus on fresh food preservation and processing, material properties and product development of dysphagia diets. Dr Liu has published more than 40 peer-reviewed papers with 6 ESI highly cited papers, and registered 10 patents. He was consecutively awarded the honor of “World’s Top 2% Scientists” for three years (2022-2024) by the Standardized citation indicators, Elsevier BV. His research achievements have earned him the honorary titles of “Provincial Outstanding Young Talent” and “Talent in the Three Regions of the Province,” as well as the “First Prize for Scientific and Technological Progress” awarded by the China National Light Industry Council.
Dr Zhongxiang Fang is an associate professor at the School of Agriculture, Food and Ecosystem Science, The University of Melbourne, Australia. His research focuses on the mechanisms of food processing and preservation on food quality and safety, metabolism and microencapsulation of food bioactive compounds, food active packaging, and emerging food processing technology including food 3D printing and plant protein-based meat analogues. Dr Fang has guided 10 PhD students to completion, published more than 270 peer-reviewed papers, and registered 9 patents. He was listed as the World’s Top 2% Scientists in 2021-2024 by the Standardized citation indicators, Elsevier BV. He was an assessor of research grants of France, Kazakhstan, Poland, Switzerland, United Arab Emirates, European Science Foundation and International Science Foundation. Dr Fang was the awardee of the 2022Australian Institute of Food Science and Technology Jack Kefford Award and 2023 Bruce Chandler Award.
Dr. Baoguo Xu is an associate professor in Jiangsu University, specializing in food 3D/4D printing, and food physical processing technologies. He has published over 90 academic papers, including 80+ SCI-indexed articles featuring 7 ESI highly cited papers and 1 hot paper, with total citations exceeding 4,800 and an H-index of 37. His innovations have resulted in 20+ authorized/applied invention patents, including 2 PCT-authorized patents. Notably, he has been consecutively recognized in the "World's Top 2% Scientists" list (2023-2024). His research achievements have earned him prestigious awards including 2023 Anhui Provincial Science and Technology Second Prize, 2024 China Light Industry Federation Science and Technology Second Prize and 2024 Drying Technology Young Scientist Award.
