Research landscape and trending topics on 3D food printing – a bibliometric review
Source abstract
Abstract
Purpose Three-dimensional (3D) food printing is an innovative technology used to customize food products through the integration of digital technology and food ingredients. The purpose of this study is to assess the current state of research in the field of 3D food printing, identify trending topics and identify promising future research directions. Design/methodology/approach This bibliometric review systematically evaluates the field of 3D food printing using data from published literature in the Web of Science database. After reference screening, 812 articles were included in the analysis. Findings The result reveals that research in 3D food printing primarily focuses on the optimization and characterization of mechanical and rheological properties of food inks and that post-printing processing, such as laser treatment, has emerged recently as an important consideration in 3D food printing. However, extant works lack animal and human studies that demonstrate the functionality of 3D-printed food. Originality/value This sophisticated bibliometric analysis uncovered the most studied current research topics and the leading figures in the area of 3D food printing, providing promising future research directions.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Additive Manufacturing and 3D Printing Technologies · 3D Printing in Biomedical Research · Additive Manufacturing Materials and Processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
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