Unveiling rheological behavior of hydrogels toward Magic 3D printing patterns

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-01 DOI:10.1016/j.foodhyd.2025.111505

Zhecong Yuan , Xiaowei Huang , Xinai Zhang , Shujie Gao , Haili Chen , Zhihua Li , Hany S. El-Mesery , Jiyong Shi , Xiaobo Zou

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引用次数: 0

Abstract

Hydrogels, characterized by their three-dimensional network structure and exceptional hydrophilicity, are versatile materials used in fields such as biomedicine, flexible electronics, and intelligent packaging due to their biocompatibility, electrical conductivity, and mechanical adaptability. This review explores the integration of hydrogels with 3D printing technologies, addressing their unique rheological properties, substrate characteristics, and their impact on the precision and stability of printed structures. 3D printing patterns, including stereolithography, digital light processing, two-photon polymerization, direct ink writing, and inkjet printing, are evaluated for their resolution, adaptability, and material requirements. The paper also examines how the mechanical and chemical properties of natural, synthetic, and composite hydrogel ingredients influence printability and application potential. Rheological behaviors, such as viscosity, shear-thinning, yield stress, and viscoelasticity, are identified as key determinants of successful 3D printing outcomes. Benefiting from the obvious merits, 3D-printed hydrogels are widely applied in areas like tissue engineering, soft robotics, electronics, and food packaging. The findings underscore the need for continued research into enhancing hydrogel performance and expanding the capabilities of 3D printing techniques.

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揭示水凝胶对魔术3D打印图案的流变行为

水凝胶以其三维网络结构和优异的亲水性为特征，由于其生物相容性、导电性和机械适应性，是一种多用途材料，应用于生物医学、柔性电子和智能包装等领域。本文探讨了水凝胶与3D打印技术的结合，阐述了它们独特的流变性能、基材特性以及它们对打印结构的精度和稳定性的影响。3D打印模式，包括立体光刻、数字光处理、双光子聚合、直接墨水书写和喷墨打印，对其分辨率、适应性和材料要求进行了评估。本文还研究了天然、合成和复合水凝胶成分的机械和化学性质对印刷性和应用潜力的影响。流变行为，如粘度、剪切变薄、屈服应力和粘弹性，被认为是成功3D打印结果的关键决定因素。得益于其明显的优点，3d打印水凝胶被广泛应用于组织工程、软机器人、电子和食品包装等领域。这一发现强调了继续研究增强水凝胶性能和扩展3D打印技术能力的必要性。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.