LAUSR

Abstract 3D food printing is an emerging technology with the potential to change people's eating habits. Rheological properties of food inks are critical to their printable behavior in extrusion-based 3D printing, and there is a strong correlation between Low-field nuclear magnetic resonance (LF-NMR) parameters and rheological properties. This study aimed to investigate the relationship between the printability of food inks and materials' properties in terms of rheological properties, mechanical strength, and water mobility, and to quantify the shape stability and self-supporting behavior of 3D printed structures. Results indicated that the zero shear viscosity and Young's modulus of food inks were linearly related to the 3D printable height of samples within a certain range, and storage modulus (G′) was linearly correlated to the shape stability of printed samples. This study would provide some universal applicable information on the relationship between 3D printable height, shape stability, and food ink's material properties.