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

Sustainable Food Technology 2026 Open access

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Authors: 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
Cited by: 3
References: 173

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.

Fields of Study & Subjects

Additive Manufacturing and 3D Printing Technologies 3D Printing in Biomedical Research Electrospun Nanofibers in Biomedical Applications

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2295–2313
Publication date
1 January 2026
Language
EN