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Summary

The nutritional requirements and sensory preferences, particularly texture, of people vary vastly. 3D food printing is one of the potential technologies that can create foods customized according to the diverse nutritional and textural needs of people. Previous studies have largely relied on a trial-and-error approach, experimenting with different innovative materials and then evaluating the texture of the printed products. However, achieving personalized foods through 3D food printing requires a more systematic and rational strategy: one that enables the efficient design of printable formulations while ensuring the desired textural qualities in the final product. We found that the interaction between water and ingredients plays a key role in developing printable formulations and achieving the desired textural properties. Insights from this thesis can help future researchers efficiently design recipes suited not only for 3D printing but also for broader applications, including extrusion processes and bakery products.