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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
3‑D printed foam structures are created by extruding protein‑based foams at controlled temperatures and pressures, then stabilizing them with enzymatic or thermal crosslinking.
Origin: Japanese and American innovators (2015–present) — Japan and United States
See full technique reference →Foaming agents such as soy protein isolate and lecithin form stable foams when extruded at 70‑80 °C under 1‑2 bar pressure. Crosslinking via transglutaminase or thermal gelatinization of starch locks the foam architecture, preventing collapse. Precise control of viscosity and temperature is critical to avoid nozzle clogging and structural failure.
Primary Reaction
Protein denaturation and foaming, followed by enzymatic crosslinking or thermal gelatinization
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