Abstract：
Following consumer trends and market needs, the food industry has expanded the use of unconventional sources to obtain proteins. In parallel, 3D and 4D food printing have emerged with the potential to enhance food processing. While 3D and 4D printing technologies show promising prospects for improving the performance and applicability of unconventional sourced proteins (USP) in food, this combination remains relatively unexplored. This review aims to provide an overview of the application of USP in 3D and 4D printing, focusing on their primary sources, composition, rheological, and technical-functional properties. The drawbacks, challenges, potentialities, and prospects of these technologies in food processing are also examined. This review underscores the current necessity for greater regulation of food products processed by 3D and 4D printing. The data presented here indicate that 3D and 4D printing represent viable, sustainable, and innovative alternatives for the food industry, emphasizing the potential for further exploration of 4D printing in food processing. Additional studies are warranted to explore their application with unconventional proteins.
摘要：
根据消费者趋势和市场需求，食品工业已经扩大了使用非常规来源来获得蛋白质。并行,3D和4D食品打印已经出现，具有增强食品加工的潜力。尽管3D和4D打印技术在改善食品中非常规来源蛋白质（USP）的性能和适用性方面显示出广阔的前景。这种组合相对尚未探索。这篇综述旨在概述USP在3D和4D打印中的应用，专注于他们的主要来源，composition,流变学,和技术功能属性。缺点，挑战,潜力,并研究了这些技术在食品加工中的前景。这篇评论强调了当前对3D和4D打印加工食品进行更大监管的必要性。这里提供的数据表明3D和4D打印代表可行，可持续,以及食品行业的创新替代品，强调在食品加工中进一步探索4D打印的潜力。有必要进行其他研究以探索其与非常规蛋白质的应用。
