Author ORCID Identifier

https://orcid.org/0009-0008-4391-567X

Semester

Spring

Date of Graduation

2026

Document Type

Dissertation (Campus Access)

Degree Type

PhD

College

Davis College of Agriculture, Natural Resources and Design

Department

Animal and Nutritional Sciences

Committee Chair

Jacek Jaczynski

Committee Member

Kristen Matak

Committee Member

Cangliang Shen

Committee Member

Ayesha Sarker

Abstract

Extrusion-based 3D food printing has emerged as a promising technology for the development of customized and nutritionally enhanced food products; however, the design of protein-based inks with reliable printability and structural stability remains a significant challenge. The overall objective of this dissertation was to design and evaluate protein-based systems for extrusion-based 3D food printing, with a focus on understanding how composition, storage conditions, and enzymatic modification influence printability and structural integrity.

The first study investigated the development and storage stability of protein-based inks formulated using whey protein isolate (WPI), pea protein isolate (PPI), and egg white protein (EWP). Results demonstrated that these systems maintained physicochemical and mechanical stability during refrigerated storage for up to 28 days, indicating their potential for practical applications in food manufacturing. Among the formulations, WPI exhibited superior structural integrity and printability, highlighting the importance of protein type in determining material performance.

The second study evaluated the protein-dependent effects of transglutaminase (TGase)-induced crosslinking on printability and structural stability. Moderate TGase treatment improved print fidelity and structural retention in WPI systems; however, excessive crosslinking negatively affected extrusion behavior. In contrast, PPI systems exhibited over-structuring leading to loss of flowability, while EWP systems showed minimal response to enzymatic treatment. These findings demonstrated that enzymatic modification must be carefully optimized for each protein system to achieve a balance between flowability and structural integrity.

The final study examined the incorporation of WPI into a chocolate matrix as a model application system. Protein addition improved extrusion precision, buildability, and dimensional accuracy of printed chocolate structures, with 3% WPI providing the optimal balance between flowability and structural stability. Importantly, protein incorporation did not significantly affect the mechanical strength of the final product, indicating that improvements were primarily related to processing behavior.

Overall, this dissertation establishes that the performance of protein-based inks in extrusion-based 3D food printing is governed by a complex interplay between protein composition, network formation, and processing conditions. The findings highlight the necessity of tailoring formulation and modification strategies to specific protein systems and demonstrate the potential of protein-based materials for developing functional, stable, and customizable 3D printed foods.

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