61 Kuo, C.‐C., Qin, H., Cheng, Y. et al. (2021). An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze‐drying. Food Hydrocolloids 111: 106262.
62 Lanaro, M., Forrestal, D.P., Scheurer, S. et al. (2017). 3D printing complex chocolate objects: platform design, optimization and evaluation. Journal of Food Engineering 215: 13–22. https://doi.org/10.1016/j.jfoodeng.2017.06.029.
63 Lanaro, M., Desselle, M.R., and Woodruff, M.A. (2019). 3D printing chocolate: properties of formulations for extrusion, sintering, binding and ink jetting. In: Fundamentals of 3D Food Printing and Applications (eds. F.C. Godoi, B.R. Bhandari, S. Prakash and M. Zhang), pp. 151–173. Elsevier.
64 Le‐Bail, A., Maniglia, B.C., and Le‐Bail, P. (2020). 3D printing of foods: recent developments, future perspectives and challenges. Current Opinion in Food Science 35: 54–64.
65 Lee, B.K., Yun, Y.H., Choi, J.S. et al. (2012). Fabrication of drug‐loaded polymer microparticles with arbitrary geometries using a piezoelectric inkjet printing system. International Journal of Pharmaceutics 427 (2): 305–310.
66 Lee, J.H., Won, D.J., Kim, H.W., and Park, H.J. (2019). Effect of particle size on 3D printing performance of the food‐ink system with cellular food materials. Journal of Food Engineering 256: 1–8. https://doi.org/10.1016/j.jfoodeng.2019.03.014.
67 Lille, M., Nurmela, A., Nordlund, E. et al. (2018). Applicability of protein and fiber‐rich food materials in extrusion‐based 3D printing. Journal of Food Engineering 220: 20–27.
68 Lim, K.S., Galarraga, J.H., Cui, X. et al. (2020). Fundamentals and applications of photo‐cross‐linking in bioprinting. Chemical Reviews 120 (19): 10662–10694.
69 Lipton, J., Arnold, D., Nigl, F. et al. (2010). Multi‐material food printing with complex internal structure suitable for conventional post‐processing. Solid Freeform Fabrication Symposium, pp. 809–815.
70 Liu, Z. and Zhang, M. (2019). 3D food printing technologies and factors affecting printing precision. In: Fundamentals of 3D Food Printing and Applications (eds. F.C. Godoi, B.R. Bhandari, S. Prakash and M. Zhang), 19–40. Elsevier Inc. https://doi.org/10.1016/b978‐0‐12‐814564‐7.00002‐x.
71 Liu, Z., Zhang, M., Bhandari, B., and Wang, Y. (2017). 3D printing: printing precision and application in food sector. Trends in Food Science & Technology 69: 83–94.
72 Liu, Z., Zhang, M., Bhandari, B., and Yang, C. (2018a). Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering 220: 76–82. https://doi.org/10.1016/j.jfoodeng.2017.04.017.
73 Liu, Z., Zhang, M., and Yang, C. (2018b). Dual extrusion 3D printing of mashed potatoes/strawberry juice gel. Lwt 96: 589–596.
74 Liu, C., Ho, C., and Wang, J. (2018c). The development of 3D food printer for printing fibrous meat materials. IOP Conference Series: Materials Science and Engineering 284 (1) https://doi.org/10.1088/1757‐899X/284/1/012019.
75 Liu, Y., Yu, Y., Liu, C. et al. (2019a). Rheological and mechanical behavior of milk protein composite gel for extrusion‐based 3D food printing. Lwt 102: 338–346. https://doi.org/10.1016/j.lwt.2018.12.053.
76 Liu, Z., Bhandari, B., Prakash, S. et al. (2019b). Linking rheology and printability of a multicomponent gel system of carrageenan‐xanthan‐starch in extrusion based additive manufacturing. Food Hydrocolloids 87: 413–424.
77 Liu, Z., Chen, H., Zheng, B. et al. (2020). Understanding the structure and rheological properties of potato starch induced by hot‐extrusion 3D printing. Food Hydrocolloids 105: 105812.
78 Ma, F., Zhang, H., Hon, K.K.B., and Gong, Q. (2018). An optimization approach of selective laser sintering considering energy consumption and material cost. Journal of Cleaner Production 199: 529–537.
79 Maniglia, B.C., Lima, D.C., da Matta Júnior, M. et al. (2020a). Dry heating treatment: a potential tool to improve the wheat starch properties for 3D food printing application. Food Research International 137: 109731.
80 Maniglia, B.C., Lima, D.C., Junior, M.D.M. et al. (2020b). Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): a prospective study on the effects of DHT and gelatinization conditions. Food Research International 128: 108803.
81 Mantihal, S., Prakash, S., Godoi, F.C., and Bhandari, B. (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies 44: 21–29. https://doi.org/10.1016/j.ifset.2017.09.012.
82 Mantihal, S., Prakash, S., Godoi, F.C., and Bhandari, B. (2019). Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate. Food Research International 119: 161–169.
83 Mantihal, S., Kobun, R., and Lee, B.‐B. (2020). 3D food printing of as the new way of preparing food: a review. International Journal of Gastronomy and Food Science 22: 100260.
84 Matai, I., Kaur, G., Seyedsalehi, A. et al. (2020). Progress in 3D bioprinting technology for tissue/organ regenerative engineering. Biomaterials 226: 119536.
85 Millen, C.I. (2012). The Development of Colour 3D Food Printing System: A Thesis Presented in Partial Fulfilment of the Requirements for the Degree of Master of Engineering in Mechatronics at Massey University, Palmerston North, New Zealand. Massey University.
86 Molitch‐Hou, M. (2014). The 3D fruit printer and the raspberry that tasted like a strawberry. https://3dprintingindustry.com/news/3d‐fruit‐printer‐raspberry‐tasted‐like‐strawberry‐27713 (accessed 1 September 2020).
87 Nachal, N., Moses, J.A., Karthik, P., and Anandharamakrishnan, C. (2019). Applications of 3D printing in food processing. Food Engineering Reviews 11 (3): 123–141. https://doi.org/10.1007/s12393‐019‐09199‐8.
88 Ngo, T.D., Kashani, A., Imbalzano, G. et al. (2018). Additive manufacturing (3D printing): a review of materials, methods, applications and challenges. Composites Part B: Engineering 143: 172–196.
89 Nida, S., Anukiruthika, T., Moses, J.A., and Anandharamakrishnan, C. (2020). 3D printing of grinding and milling fractions of rice husk. Waste and Biomass Valorization, pp. 1–10. https://doi.org/10.1007/s12649‐020‐01000‐w.
90 Ozbolat, I. and Gudapati, H. (2016). A review on design for bioprinting. Bioprinting 3: 1–14.
91 Ozbolat, I.T. and Hospodiuk, M. (2016). Current advances and future perspectives in extrusion‐based bioprinting. Biomaterials 76: 321–343.
92 Pant, A., Lee, A.Y., Karyappa, R. et al. (2021). 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients. Food Hydrocolloids 114: 106546.
93 Park, S.M., Kim, H.W., and Park, H.J. (2020). Callus‐based 3D printing for food exemplified with carrot tissues and its potential for innovative food production. Journal of Food Engineering 271: 109781.
94 Pérez, B., Nykvist, H., Brøgger, A.F. et al. (2019). Impact of macronutrients