期刊论文

Jiang, Xueyu;Yi, Y

英文

Carbohydrate Polymers

0144-8617

2025

366

123864

10.1016/j.carbpol.2025.123864

CRediT authorship contribution statement Jinfeng Wang: Writing – original draft, Methodology, Investigation, Data curation. Xueyu Jiang: Writing – review & editing, Supervision, Methodology, Conceptualization. Houze Gan: Project administration, Data curation. Siyu Li: Project administration, Data curation. Kaidi Peng: Project administration, Data curation. Ying Sun: Project administration, Data curation. Ming Ma: Project administration, Data curation. Yang Yi: Validation, Supervision, acquisition, Conceptualization. This work was supported by the Science and Technology Department of Hubei Province grant ( 2022BBA0023 , 2024BBB027 ), the Young Top-notch Talent Cultivation Program of Hubei Province , and the Wuhan Science and Technology Bureau ( 2022020801010389 ).

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The development of customizable nutritional foods suitable for individuals with dysphagia remains a significant challenge. This study aimed to design a 3D-printed gel integration lotus root whole powder (WL) and whey protein (WP), tailored to meet the nutritional and textural needs of dysphagia people. Results showed that WP significantly improved the printability of lotus root gel (WLG). The 20 % WP formulation achieved optimal precision, with a base area of 407.77 ± 0.508 mm 2 and a height of 26.04 ± 0.031 mm, representing deviations...