Development of soy protein isolate gels added with <i>Tremella</i> polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia-Reference-Cited by-同舟云学术

Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia

Published:2024 Issue:11 Volume:15 Page:5868-5881
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Fang-Wei¹,Song Xiao-Xiao¹,Bian Shui-Gen¹,Huang Xiao-Jun¹^ORCID,Yin Jun-Yi¹,Nie Shao-Ping¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China

Abstract

The aim of this study was to investigate feasibility of SPI gels with TP and PHP as 3D printing inks for dysphagia-friendly food, elucidating the role of TP and PHP in enhancing printing and swallowing performance of SPI gels.

Funder

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00982G

Reference65 articles.

1. Prevalence of oropharyngeal dysphagia in geriatric patients and real-life associations with diseases and drugs

2. Food for the elderly based on sensory perception: A review

3. Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides

4. Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation

5. Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review