Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a
result of a stroke. Dysphagia has serious consequences, including choking and aspiration …

Over the last decade, efforts have been oriented toward the development of suitable gels for
3D printing, with controlled morphology and shear-thinning behavior in well-defined …

Abstract 3D printing can be used to develop texture-modified foodstuffs that are nutritious
and appealing to meet the demands of special consumer needs such as those of the elderly …

In this work, the efficacy of additive manufacturing in revolutionizing the food industry is
explored as a contributor to achieving the sustainable development goals (SDG) set out by …

Physical stability and lipid digestion of protein-stabilized Pickering emulsions interacting
with polysaccharides have been emphasized in our previous investigation. However, the …

Understanding rheological properties and printability of complex food formulations is crucial
for 3D printing. While nutritious formulations have been reported in the literature, these are …

High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid
particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed …

Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms
of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology …

The food industry has recently been under unprecedented pressure due to major global
challenges, such as climate change, exponential increase in world population and …

To increase consumers' acceptance, food 3D/4D printing could be a suitable technology to
develop attractive and nutritious insect foods. This study investigated the feasibility of …