Research progress on plant-based protein materials in food 3D printing: forming mechanisms, stabilization mechanisms, and applications

Shishuai Cui; Tianlong Xiao; Yichen Zheng; Shinuo Cao; Xinyu Zhang; Chao Wu; Fei Xiang; Qiang Wang; Bo Jiao; Xiaojie Ma; Aimin Shi

doi:10.1039/d5fb00930h

January 1, 2026Sustainable Food TechnologyOpen Access

Research progress on plant-based protein materials in food 3D printing: forming mechanisms, stabilization mechanisms, and applications

View Full Paper

Ask AI

Bookmark

Share

Key Points

To explore the advancements in 3D printing technology using plant-based protein materials and their implications for food applications.
Review of current literature on food 3D printing technologies.
Analysis of forming and stabilization mechanisms in plant-based proteins.
Discussion on applications for enhancing food security and nutrition.
Identified key mechanisms for forming and stabilizing plant-based proteins in 3D printing.
Demonstrated the potential for personalized nutrition through customized food shapes and textures.

Implication

Research highlights the potential of 3D printing in creating plant-based foods, suggesting applications for personalized nutrition.

Abstract

The integration of plant-based foods with 3D printing technology offers a revolutionary solution for addressing future food security, sustainable manufacturing, and personalized nutrition.

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Cui et al. (2026) studied this question.

synapsesocial.com/papers/69acc5b032b0ef16a405039b https://doi.org/10.1039/d5fb00930h

View Full Paper

Ask AI

Bookmark

Share

Research progress on plant-based protein materials in food 3D printing: forming mechanisms, stabilization mechanisms, and applications

Key Points

Implication

Abstract

Discussion

Cite This Study

Research progress on plant-based protein materials in food 3D printing: forming mechanisms, stabilization mechanisms, and applications

Key Points

Implication

Abstract

Discussion

Cite This Study

Keep reading

Keep reading