“…Whey protein, in either the concentrate (whey protein concentrateWPC, usually 70–80% protein) or isolate (whey protein isolateWPI, >90%) form, is a common food additive as a colloid or gelling agent. In its nonmodified form, WPI will self-gel when heated above 80 °C. , Despite this inherent ability to gel, the mechanical properties are less than desirable for muscle and fat tissue and lack tunability. , To vary the performance of WPI hydrogels, other biomolecules, such as alginate, chitosan, soy protein, and dextran, have been added to WPI slurries and three-dimensional (3D) printing inks; , however, these interactions were based on electrostatic interactions, thermal-gelling, and entanglement within an ionically cross-linked hydrogel. − …”