[HTML][HTML] Food texture design by 3D printing: A review
T Pereira, S Barroso, MM Gil - Foods, 2021 - mdpi.com
An important factor in consumers' acceptability, beyond visual appearance and taste, is food
texture. The elderly and people with dysphagia are more likely to present malnourishment …
texture. The elderly and people with dysphagia are more likely to present malnourishment …
Oral tribology: Providing insight into oral processing of food colloids
Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …
owing to its paramount importance in governing sensory appreciation and pleasurable …
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation
X Xing, B Chitrakar, S Hati, S Xie, H Li, C Li, Z Liu… - Food …, 2022 - Elsevier
With the aging population trend, there is a great demand for dysphagia diet as the elderly
suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed …
suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed …
Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures …
Y Wei, Y Guo, R Li, A Ma, H Zhang - Food Hydrocolloids, 2021 - Elsevier
Novel naturally sourced thickeners from food biopolymers have always gained significantly
increasing attention, particularly in food areas where the edible safety of thickeners is highly …
increasing attention, particularly in food areas where the edible safety of thickeners is highly …
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
D Kong, M Zhang, AS Mujumdar, J Li - Food Research International, 2023 - Elsevier
Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after
gelatinization and hardness after aging; this results in great challenge in swallowing if for …
gelatinization and hardness after aging; this results in great challenge in swallowing if for …
Texture-modified foods for the elderly: Status, technology and opportunities
JM Aguilera, DJ Park - Trends in Food Science & Technology, 2016 - Elsevier
Background The group of elderly people (eg, 65+ years old) exhibits the fastest growth rate
among all populations segments. By 2050 worldwide there will be more than 400 million …
among all populations segments. By 2050 worldwide there will be more than 400 million …
Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition
X Wang, M Zhang, AS Mujumdar, J Li - Food Research International, 2023 - Elsevier
Abstract 3D printing is a promising technology for food production, capable of producing and
developing personalized food products. In recent years, research on the application of 3D …
developing personalized food products. In recent years, research on the application of 3D …
[HTML][HTML] 3D printing of shiitake mushroom incorporated with gums as dysphagia diet
Z Liu, B Bhandari, C Guo, W Zheng, S Cao, H Lu, H Mo… - Foods, 2021 - mdpi.com
With the speeding tendency of aging society, the population experienced dysphagia is
increasing quickly. Desirable dysphagic diets should be safe, visually appealing and …
increasing quickly. Desirable dysphagic diets should be safe, visually appealing and …
Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties
G Xu, J Kang, W You, R Li, H Zheng, L Lv, Q Zhang - Food Hydrocolloids, 2023 - Elsevier
Providing texture-modified food for dysphagia patients has been one of the most effective
treatment methods. The current study aimed to evaluate a specially designed commercial …
treatment methods. The current study aimed to evaluate a specially designed commercial …
The synergistic gelation of Dendrobium officinale polysaccharide (Dendronans) with xanthan gum and its rheological and texture properties
Y Hou, J Zhao, J Yin, F Geng, S Nie - Food Hydrocolloids, 2023 - Elsevier
Novel naturally sourced polysaccharides have attracted increasing attention in food areas,
particularly in the preparation of food gels for people with dysphagia. To develop dysphagia …
particularly in the preparation of food gels for people with dysphagia. To develop dysphagia …