Table 2.

Printing parameters of different foodstuffs.

Type of Product	Printing Parameters							Reference
	Nozzle Diameter	Nozzle Height	Nozzle Moving Speed	Extrusion Rate	Printing Pressure	Temperature	Time
Surimi gel	2 mm	5 mm	28 mm/s	0.003 cm3/s	NS	25 °C	NS	[45]
Plasma protein-based doughs	1.5 mm	NS	NS	0.0024 mL/s	NS	20 °C	6.5 min	[4]
Buckwheat dough with yellow flesh peach	1.2 mm	NS	20 mm/s	35 mm3/s	NS	25 °C	NS	[18]
Vegemite and Marmite	NS	NS	NS	NS	15 psi (103 kPa)	25 °C	NS	[43]
Yam-Potato by-product paste	1.2 mm	NS	20 mm/s	22 mm3/s	NS	23 ± 1 °C	NS	[46]
15–25% potato starch	0.8 mm	1.0 mm	30 mm/s	NS	NS	70 °C	NS	[28]
Beef	N1 = 2 mm/N2 = 1 mm	NS	20 mm/s	NS	NS	23± 1 °C	6.37 min, up to 10 min	[39]

NS—not specified.