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September 18, 2026Frontiers in NutritionOpen Access

Cassava starch enhances the printability and swallowability of rapeseed protein gels for 3D-printed dysphagia foods

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Authors

YZYuxing ZhangJDJingru DongYSYike Su

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Zhang et al. (2026) studied this question.

synapsesocial.com/papers/6aad0aaede0393d728b8910ahttps://doi.org/10.3389/fnut.2026.1888256
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Also Consider

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

  1. 1Plant protein-starch-based gels for design of dysphagia foods: Combining rheology and tribology with IDDSI2026 · 9 citations
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  3. 3Augmenting corn starch gel printability for architectural 3D modeling for customized food2024 · 32 citations
  4. 4Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins2026
  5. 5Rapeseed Protein–Fiber Concentrate as a Novel Ingredient for Pasta Production: Technological and Quality Characteristics2026 · 1 citations