Researchers are exploring the use of plant-based proteins, such as pea protein, for 3D printing applications, including the creation of thermally reversible emulsion gels and high internal phase emulsions. Other studies are investigating the use of various biopolymers, including soy protein, gelatin, and cellulose nanofibrils, for similar purposes, with a focus on food applications and sustainable systems. The development of these emulsion gels and foams may have implications for food production, packaging, and energy storage.