3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating

In this study, oil-in-water Pickering emulsion gels stabilized by soybean protein isolate microgel particles were prepared by a combination of high pressure homogenization and heating. These particles swiftly adsorbed onto the oil-water interface stabilizing drops. Cryo-SEM showed the formation of small droplets wrapped in a three-dimensional network structure of protein particles. Heating and increasing the oil content and particle concentration can improve the viscosity, energy storage modulus and gel strength of the system, which is conducive to improving the ability to 3D print these emulsions. The shear-thinning properties allow the system to be extruded smoothly through the nozzle with good printability. When the oil content was 60%, the accuracy and stability of the printed modeling reached 91.8% and 97.2%, respectively. In the future, the excellent properties of Pickering emulsion gel can be further utilized to load active ingredients, optimize and adjust the taste, and prepare food suitable for the elderly and other people with swallowing disorders with the help of 3D printing technology, and achieve the delivery of precise nutrition. •Physical preparation of emulsion gels stabilized only by SPI microgel particles.•The particles formed a 3D network structure in the form of connecting pontoons.•Superior rheological properties improve 3D Printing performance.•Heating enhances gel properties through hydrophobic interaction.