Carrageenans are a group of biopolymers widely found in red seaweeds. Commercial
carrageenans have been traditionally used as emulsifiers, stabilizers, and thickening and …

The limitation of conventional drug delivery systems such as specificity, bioavailability,
biocompatibility, biodegradability, and parenteral administration have been overcome with …

The feasibility of using apple and rose as raw materials for the preparation of 3D printed
dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2: 1, 1: 1, and …

The rise of 3D printing technology has made the personalization of food possible. In this
study, peanut protein-polysaccharide semi-interpenetrating networks were constructed to …

This study is aimed to evaluate the applicability of using flaxseed gum (FG) as a texture-
modified agent for preparing dysphagia-oriented foods containing mung bean protein (MBP) …

With the development of aging society, there is an increasing demand for the dysphagia diet
that are appetitive and safe to swallow with appealing appearance. This sturaddy was aimed …

Abstract Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the
combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch …

Protein-based emulsion gels, especially those induced by heat, have been widely used in
food 3D printing. However, the rheology and texture of protein-based gels are important …

The practicability of using corn and flaxseed protein as printing inks for manufacture of
printed products specifically designed for toddlers as a dysphagia diet with high precision …

The objectives of this study were to create composite hydrogels from gellan, alginate, and
xanthan gums and study their functional properties. The characteristics of gellan (1.25 …