Protein-based innovations in food structure and functionality : 4D printing of dysphagia foods and stabilization of model sauces using whey protein pickering particles
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[EMBARGOED UNTIL 12/01/2026] The growing demand for sustainable and functional food systems has driven increasing interest in protein-based materials as natural alternatives to synthetic additives. This thesis explores the structural design of proteins for applications across both traditional and emerging food processing technologies. By tailoring protein assemblies at multiple scales, it aims to address key challenges in food formulation, including emulsion stability, rheological control, and the development of personalized and responsive foods. The chapter 2 of the research investigates the design and performance of protein-stabilized emulsions in traditional food systems. Emphasis is placed on the physicochemical mechanisms by which proteins, particularly heat-modified whey protein particles, stabilize oil-water interfaces under environmental stresses such as pH, temperature, and ionic strength. The chapter 3 focuses on the application of proteins in additive manufacturing, particularly 4D food printing. Pea protein-based formulations are developed to achieve controllable rheological behavior, shape fidelity, and dynamic responsiveness, enabling the creation of foods suitable for individuals with swallowing difficulties. This thesis establishes protein structure design as a unifying strategy for advancing food innovation. The findings contribute to a deeper understanding of how proteins can be engineered to provide both stability and functionality, laying the groundwork for the next generation of sustainable, adaptive, and consumer-centered food materials.
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M.S.