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<p>Developing dysphagia-oriented 3D-printed foods requires balancing extrudability during printing and shape retention after deposition while maintaining macronutrient balance. This study proposes a composite ink system combining whole lotus root powder, whey protein, and an unsaturated liquid oil phase to explore lipid-mediated modulation of printability and texture. Oil incorporation reduced apparent viscosity and altered viscoelastic responses, revealing a formulation-dependent trade-off between flowability and structural integrity. Based on an integrated evaluation of printing fidelity and texture performance, a printable-and-swallowable formulation window was identified, with the formulations at solid-to-oil ratios of 10:0 and 10:1 exhibiting similarly low printing deviations and improved water-holding capacity. Multi-technique characterization indicated a predominantly amorphous matrix and a redistribution of bonding environments within aqueous domains, alongside droplet-matrix interactions that facilitated extrusion and post-printing structural evolution. The present results provide mechanistic insights and a preliminary quantitative basis for understanding how structural evolution relates to rheology, printability, and quality-related properties in dysphagia-oriented 3D-printed foods.</p>

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Tailoring dysphagia-friendly 3D printed starch-based gels: olive oil modulation of lotus root-whey protein inks

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月8日

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  • Jinfeng Wang,
  • Xueyu Jiang,
  • Houze Gan,
  • Siyu Li,
  • Hongxun Wang,
  • Yang Yi

摘要

Developing dysphagia-oriented 3D-printed foods requires balancing extrudability during printing and shape retention after deposition while maintaining macronutrient balance. This study proposes a composite ink system combining whole lotus root powder, whey protein, and an unsaturated liquid oil phase to explore lipid-mediated modulation of printability and texture. Oil incorporation reduced apparent viscosity and altered viscoelastic responses, revealing a formulation-dependent trade-off between flowability and structural integrity. Based on an integrated evaluation of printing fidelity and texture performance, a printable-and-swallowable formulation window was identified, with the formulations at solid-to-oil ratios of 10:0 and 10:1 exhibiting similarly low printing deviations and improved water-holding capacity. Multi-technique characterization indicated a predominantly amorphous matrix and a redistribution of bonding environments within aqueous domains, alongside droplet-matrix interactions that facilitated extrusion and post-printing structural evolution. The present results provide mechanistic insights and a preliminary quantitative basis for understanding how structural evolution relates to rheology, printability, and quality-related properties in dysphagia-oriented 3D-printed foods.