This paper describes the implementation and evaluation of an accessory designed and
manufactured to be adapted to a 3D printer to allow the in situ and continuous mixing of …

Three-dimensional food printing offers the possibility of modifying the structural design,
nutrition, and texture of food, which may be used for consumers with special dietary …

Dysphagia (DP) is a growing health concern in today's ageing population, leading to high
demand for DP-oriented food. 3D printing is a promising novel technology for developing …

Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by
targeting consumers' specific requirements for nutrition customization and visual appeal …

Some in vivo measurements have been carried out using polysaccharide gels of different
physical properties (ie, elastic and plastic) and degrees of hardness. In vivo measurements …

Thickened fluids are commonly used as a therapeutic intervention for various swallowing
impairments (dysphagia). However, there is little understanding around rheological …

Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of
aspiration or choking, thickened fluids and texture-modified foods have been used for …

With the intensified aging population, the demand for dysphagia diet is growing rapidly. The
food texture in a dysphagia diet needs to be adjusted to be easy-to-swallow. Thus, most food …

Dysphagia is a condition that affects the ability to chew and swallow food and beverages,
having a major impact on people's health and wellbeing. This work developed gel systems …

High internal type emulsion gels (HIPE gels) are usually a soft semi-solid material consisting
of tightly packed oil droplets stabilized by a layer of emulsifier. The semi-solid nature of HIPE …