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Publication trends in 3D bioprinting and 3D food printing

Figure 1. Detailed breakdown of the number of publications for each bioprinting technique (extrusion,
stereolithography, laser assisted, inkjet, and microvalve based) from the publication year 2000 to 2019;
inset: 5 years publication trend from the year 2015 to 2019. Adapted from Ng et al.

Figure 2. Detailed breakdown of the number of publications for each 3D food printing classification
(printing materials and recipes development, printing technologies and techniques, printing process
optimizations, ink printability optimizations, and characterization studies) from the publication year
2011 to 2019; inset: 5 years publication trend from the year 2015 to 2019.

The keyword “3D food printing” is used to search optimizations, (d) ink printability optimizations,
for 3D food printing related technical publications and (e) characterization studies.
from Web of Science. These publications are It is evident that the novelty of 3D food printing
categorized into these five different categories research now is not just about constructing
of 3D food printing research: (a) Printing edible structures with additive manufacturing
materials and recipes development, (b) printing technologies . In fact, more focus is emphasized
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technologies and techniques, (c) printing process on gaining a better understanding on developing

2 International Journal of Bioprinting (2020)–Volume 6, Issue 1