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Peanut oil body as a food-grade ink for 3D printing: Preparation, characterization and performance

Yang, R., Cheng, Z. Q., Zhao, Y., Song, Y., Shi, X., Yu, H., & Zhao, L. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116486 · Cited by 21 · see citing works

Naematelia aurantialba polysaccharide: Enhancing 3D printability of soy protein gel via rheology and interactions improvement

Xu, Y., Zhao, J., Zhang, M., Sun, Y., Li, X., Gao, K., & Liang, J. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.145415 · Cited by 17 · see citing works

One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions

Liang, W., Xie, J., Zhao, Q., Jiang, C., Zhan, X., Chen, M., Zhang, L., Li, C., Rong, J., & Hu, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111738 · Cited by 18 · see citing works

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17 · see citing works

Dysphagia foods: Current research, technological innovations, and future directions

Dong, Y., Dai, J., Han, J., Zhang, Y., Xu, Z., Jiang, L., Lan, T., & Sui, X. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105330 · Cited by 15 · see citing works

Recent advances in the application of food polysaccharides and rheology in dysphagia diets

Xu, J., Dong, Q., Liu, P., Zhang, L., Liu, X., Zhang, P., Guan, B., Cai, Z., & Liu, D. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105591 · Cited by 14 · see citing works

Engineering Polysaccharide Biomaterials: Modifications and Crosslinking Strategies for Soft Tissue Bioprinting

Tembadamani, S., Mohan, T. S., Thrivikraman, G., Muthuvijayan, V., & Barman, S. R. (2025) · Macromolecular Rapid Communications · doi:10.1002/marc.202500236 · Cited by 12 · see citing works

Bacterial polysaccharides in the food industry: Synthesis-structure-properties relationships, AI-driven innovations, regulatory challenges, and bioeconomy prospects

Ullah, M. W., Manan, S., Alabbosh, K. F., Ul‐Islam, M., Atta, O. M., Khan, A. A., Fan, Y., Khan, K. A., Elboughdiri, N. A., & Wang, Z. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.124343 · Cited by 12 · see citing works

3D-Printed Foods for Dysphagia: A Bibliometric Review

Shao, J., Zheng, Z., Hu, J., Sriboonvorakul, N., & Lin, S. (2025) · Foods · doi:10.3390/foods14122058 · Cited by 12 · see citing works

Design of structurally enhanced dual-network high internal phase emulsion gels for 3D-printable plant-based fat substitutes using carboxymethyl cellulose/heat-treated soy protein isolate and k-carrageenan

Liu, Y., Xia, Y., Dai, Y., Sun, M., Xia, X., & Dong, M. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147611 · Cited by 9 · see citing works

Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

Matas, A., de-la-Haba, F., Igual, M., García‐Segovia, P., & Martı́nez-Monzó, J. (2025) · Foods · doi:10.3390/foods14152681 · Cited by 8 · see citing works

Engineering microbial exopolysaccharides for food applications

Broeker, J., & Schmid, J. (2025) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2025.103339 · Cited by 5 · see citing works

Dietary polysaccharides extracted and purified in different methods: structural characteristics, biological activities and application progress

Teng, C., Lu, Y., Xu, L., Jin, F., Ma, K., Chai, Z., & Li, Y. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.108145 · Cited by 5 · see citing works

Multi-Dimensional Food Printing Technology: Evolution, Applications, and Challenges From 3D to Higher Dimensions.

Zhao, Y.-S., Xiong, G., Yang, Z., Pan, B.-B., & Xiao, X. (2026) · Journal of Food Science · doi:10.1111/1750-3841.70826 · Cited by 5 · see citing works

Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.

Silva-Paz, R. J., Jamanca-Gonzales, N. C., Rivera-Ashqui, T. A., Sulca-Martinez, P. B., Vargas-Tapia, E., Eccoña-Sota, A., & Lemus-Mondaca, R. A. (2025) · F1000Research · doi:10.12688/f1000research.171007.1 · Cited by 3 · see citing works

New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challenges

Niu, D., Zhang, M., Bhandari, B., & Li, J. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105528 · Cited by 3 · see citing works

Characterization of EGCG-concentration responsive gel of tamarind seed polysaccharide

Cui, H., Xiong, Z., Ai, L., Xie, F., Song, Z., & Zhang, H. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118426 · Cited by 2 · see citing works

Microwave drying induced 4D-printed elderly dysphagia diet with Tremella fucitormis

Wang, X., Yang, F., Liu, J., Yu, N., Chitrakar, B., & Yang, W. (2026) · Drying Technology · doi:10.1080/07373937.2026.2625996 · Cited by 2 · see citing works

Xanthan gum-assisted tailoring and characterization of heat desiccated milk solids-based dysphagia-friendly 3D printing formulations

Aparnna, V. P., Khamrui, K., & Prasad, W. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.151750 · Cited by 2 · see citing works

Microfluidic Biomaterials for Next‐Generation Biomedical Platforms: Advances in Fabrication, Functionality, and Applications

Xie, B., Lin, J., Cui, L., Shi, X., & Wu, S. (2026) · Journal of Biomedical Materials Research Part A · doi:10.1002/jbma.70032

3D printed dysphagia diets via high internal phase emulsion: Rheology improvement through insoluble fiber from pear by-products combined with octenyl succinic anhydride (OSA) starch

Yang, F., Wang, X., Wu, J., Gao, M., Chitrakar, B., & Gu, L. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108705

Linking process variables to exopolysaccharide yield, molecular size and viscosity in Leuconostoc citreum CNTA 860 fermentation

Armendáriz, N., Ortiz-Romero, L., Giura, L., García-Martín, A., Fratebianchi, D., & Santos, V. E. (2026) · Process Biochemistry · doi:10.1016/j.procbio.2026.03.007

From printability to food performance: A critical framework for advancing 3D food printing toward scalable food systems

LIMA, F. V. D., Viana, J. D. D. R., de Sousa, P. H. M., & da Silva, E. M. C. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105961

Synergistic dual functionality of HIPPEs stabilized by lactoferrin-vanillic acid-astragalus polysaccharide complex: simultaneously enabling DHA delivery and 3D printing of dysphagia foods

Jia, H., Yang, J., Song, Z., Meng, X., Zhang, W., Guo, L., Zhao, Q., & Jiang, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120394

Synergistic biofabrication of structured dual microbial protein meat analogs via integration of yeast protein 3D printing and controlled mycelial growth

Dai, Y., Liu, Y., Baghdady, G. S., Han, B., Zhang, M., Xue, F., Xia, X., & Dong, J. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113401

Effects of Konjac Glucomannan and Inulin on the Gel Properties, Swallowing Characteristics, and In Vitro Digestion of Heat-Induced Silver Carp–Sea Cucumber Composite Gels for Dysphagia

Huo, J., Xue, M., Chen, S., Chen, Y., Wei, Y., Xu, L., Li, M., Fan, X., Benjakul, S., & Zhao, Q. (2026) · Foods · doi:10.3390/foods15193471

Rheology-driven design of 3D-printed food hydrogel-based packaging: a structure–function strategy for smart preservation and shelf-life extension

Yu, J., Yuan, Z., Qiu, L., & Zhang, X. (2026) · Sustainable Food Technology · doi:10.1039/d6fb00415f

Tailoring the spatial conformation of soy protein isolate fibrils via non-covalent carboxymethyl cellulose complexation: From structural evolution to enhanced thermal stability

Tan, X., Liu, C., Yang, W., 焦, 培., & Teng, F. (2026) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2026.125990

3D printed protein/polysaccharide food simulant for dysphagia diet: Impact of cellulose nanocrystals

Zhang, C., Wang, C., Girard, M., Therriault, D., & Heuzey, M. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109455 · Cited by 85 · see citing works

Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia

Liu, F., Song, X., Bian, S., Huang, X., Yin, J., & Nie, S. (2024) · Food & Function · doi:10.1039/d4fo00982g · Cited by 23 · see citing works

Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties

Yang, Y., Yang, R., Wang, W., Fang, Y., & Zhao, L. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103711 · Cited by 2 · see citing works

Tapioca starch-yeast protein 3D printing system for dysphagia: Different hydrocolloids regulate viscoelasticity and 3D printing accuracy through molecular interactions.

Wang, J.-W., Chen, J.-L., Du, M., Lu, K., Li, X.-X., & Huang, Q.-L. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149947

3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides

Liu, Z., Xing, X., Mo, H., Xu, D., Hu, L., Li, H., & Chitrakar, B. (2022) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2022.111395 · Cited by 69 · see citing works