Abstract: Three-dimensional (3D) printing technology can provide customized nutritional solutions for space foods, complementary foods for infants and young children, and ‌dysphagia-friendly foods. However, the application of Pickering emulsions in 3D printing materials for foods is still at the theoretical stage. The impact of their distinctive rheological and textural properties on 3D printing accuracy has not been clearly defined. This review covers the application of Pickering emulsions stabilized with aquatic biomaterials (PEAs) in 3D food printing, focusing on the impact of Pickering emulsion-stabilizing particles and Pickering emulsion properties on 3D food printing. This article highlights the influence of the rheological properties, self-supporting property, and oil phase ratio of Pickering emulsions on 3D printing accuracy, aiming to provide a theoretical foundation for personalized food customization. Meanwhile, studies have confirmed that Pickering emulsions stabilized by aquatic biological proteins, polysaccharides, or cellulose have high stability and excellent viscoelastic modulus, which helps improve the stability of 3D printed structures. Thus, these emulsions have good prospects for development.

Key words: 3D printing; aquatic biomaterials; Pickering emulsion; applied research; rheological behavior