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July 10, 2026npj Science of FoodOpen Access

Tailoring dysphagia-friendly 3D printed starch-based gels: olive oil modulation of lotus root-whey protein inks

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Authors

JWJinfeng WangXJXueyu JiangHGHouze Gan

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Overview

Randomized trial explores printability and texture of dysphagia-friendly foods, suggesting new formulations.

Key Points

  • The study aims to develop 3D-printed food formulations that are both dysphagia-friendly and nutritionally balanced.
  • Developed composite ink system using lotus root powder, whey protein, and olive oil
  • Characterized printability and texture through multi-technique evaluation
  • Identified formulation window for optimal printability and swallowing ease
  • Formulations at solid-to-oil ratios of 10:0 and 10:1 showed low printing deviations, enhancing water-holding capacity
  • Oil incorporation reduced viscosity, affecting flowability and structural integrity
  • Revealed droplet-matrix interactions aiding extrusion and post-printing structure evolution

Cite This Study

Wang et al. (2026) studied this question.

synapsesocial.com/papers/6a508b966eeac72a437a01ddhttps://doi.org/10.1038/s41538-026-00979-1
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation2026 · 4 citations
  2. 2Improving Texture and Protein Content in 3D-Printed Plant-Based Foods for Dysphagia: A Study of Pea-Protein and Curcumin-Enriched Oleogel Formulations2026 · 1 citations
  3. 3Material and structural determinants of 3D-printed plant protein foods for dysphagia applications2026 · 1 citations
  4. 43D printing of healthy oil-based composite restructured foods: from material design and structural regulation to nutritional functionality2026
  5. 53D Food Printing of Surimi Gels: Optimization of Printing Parameters and Textural Properties for Dysphagia‐Friendly Applications2026