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This study investigates how different water states influence the consolidation and texture of starch-based 3D-printed foods enriched with butter and whey protein.

May 9, 2026Open Access

Mechanistic insights into water-state-mediated consolidation and texture development in butter–whey protein fortified potato starch 3D-printed foods

Key Points

This study investigates how different water states influence the consolidation and texture of starch-based 3D-printed foods enriched with butter and whey protein.
Utilized scanning electron microscopy (SEM) to analyze microstructural features of formulations with varying water states.
Conducted correlation analysis on water-state parameters and their effects on thermal transitions and viscoelastic properties.
Formulations with optimized water states exhibited higher hardness and elasticity compared to others.
Stronger protein-lipid-starch interactions were linked to improved microstructural integrity.
Slower stress relaxation was observed in C7 formulations, highlighting effective water binding.

Abstract

, suggesting facilitated starch hydration, intensified protein-lipid-starch interactions and strengthened high-temperature network consolidation. SEM confirmed that formulations with optimized water states developed more continuous and compact microstructures. These molecular and structural features manifested as higher hardness, elasticity and slower stress relaxation in C7. Correlation analysis linked water-state parameters to thermal transitions, microstructural organization and viscoelastic-textural responses, demonstrating that water binding and mobility play a central physicochemical role in matrix assembly. These findings establish a water-state-mediated mechanism governing the functionality of butter-whey protein fortified starch-based 3D printing inks.

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