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This study investigates the potential of <jats:italic>Tetraselmis chui<\/jats:italic> and its extract as ingredients in 3D-printed seafood analogues. The rheological, textural, and color properties of <jats:italic>Tetraselmis chui<\/jats:italic> and <jats:italic>Tetraselmis chui\u2019s<\/jats:italic> extract were compared with pea protein. The results demonstrated that <jats:italic>Tetraselmis chui<\/jats:italic> and <jats:italic>Tetraselmis chui\u2019s<\/jats:italic> extract combined with pea protein can be effectively used in 3D food printing, with <jats:italic>Tetraselmis chui<\/jats:italic> showing superior structural integrity and rheological properties to <jats:italic>Tetraselmis chui<\/jats:italic> extract. The incorporation of <jats:italic>Tetraselmis chui<\/jats:italic> and <jats:italic>Tetraselmis chui\u2019s<\/jats:italic> extract influenced the texture and color of the printed products, with <jats:italic>Tetraselmis chui<\/jats:italic> providing a more stable gel structure. This research highlights the potential of microalgae as a sustainable ingredient in developing plant-based seafood alternatives, contributing to the advancement of eco-friendly food production technologies.<\/jats:p>","DOI":"10.1007\/s11947-025-03965-9","type":"journal-article","created":{"date-parts":[[2025,7,22]],"date-time":"2025-07-22T05:23:19Z","timestamp":1753161799000},"page":"8845-8860","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Advancing 3D-Printed Seafood Analogues with Tetraselmis chui and Tetraselmis chui Water Extract"],"prefix":"10.1007","volume":"18","author":[{"given":"Catarina","family":"Moreira","sequence":"first","affiliation":[]},{"given":"Carmen","family":"Molina-Montero","sequence":"additional","affiliation":[]},{"given":"Pedro","family":"Ferreira-Santos","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 A.","family":"Teixeira","sequence":"additional","affiliation":[]},{"given":"Cristina M. 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