Soy protein isolate (SPI) with/without xanthan gum (at 0.5 g/30 g of SPI) and NaCl solution at different concentrations (1, 2 or 3 g in 100 mL of distilled water) was assessed for its 3D printing ability; the texture of the printed gels was also determined. To allow a priori determination of the printing ability and hence the ability to reduce the number of tedious printing experiments, correlations between rheological and textural properties as well as LF-NMR spectroscopic characteristics of the gels and their 3D printing ability were investigated. SPI gel with xanthan gum and NaCl solution at 1 g/100 mL could be successfully printed and better matched the designed 3D models than the gels of other formulations. Strong correlations between LF-NMR major peak relaxation time (T_{2 (MP)}) and peak area (A₂₂) with the rheological properties, which were in turn related to the printing ability, were noted.

评估有/无黄原胶（0.5 g / 30 g SPI）和不同浓度的NaCl溶液（在100 mL蒸馏水中为1、2或3 g）的大豆分离蛋白（SPI）的3D打印能力；还确定了印刷凝胶的质地。为了事先确定印刷能力，进而减少繁琐的印刷实验次数，研究了凝胶的流变和织构特性以及LF-NMR光谱特性与其3D印刷能力之间的相关性。具有黄原胶和NaCl溶液（1 g / 100 mL）的SPI凝胶可以成功打印，并且比其他配方的凝胶更好地匹配设计的3D模型。LF-NMR主峰弛豫时间（T _2（MP）注意到）和具有流变性质的峰面积（A ₂₂），而流变性质又与印刷能力有关。