Abstract: This paper reviews the application and development of three-dimensional food printing（3D-FP）, and discusses the formation principle and influencing factors of protein gels for 3D-FP from different angles, and then summarizes the interaction between the components of protein printing inks and their effects on physicochemical and printing properties of protein gels, in order to provide theoretical basis for further application of gel quality control methods and innovative development of novel 3D printed protein products.