Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type

文献类型： 外文期刊

第一作者： Wang, Zhiming

作者： Wang, Zhiming;Chen, Funi;Deng, Yuanyuan;Tang, Xiaojun;Li, Ping;Zhao, Zhihao;Zhang, Mingwei;Liu, Guang;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei

作者机构：

关键词： Protein self-assembly aggregates; Emulsion gels; Texture-modified; Multi-scale structure; IDDSI assay

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 458 卷

页码：

收录情况： SCI

摘要： Texture-modified, multi-nutrient composite foods are essential in clinical treatment for dysphagia individuals. Herein, fibrous whey protein-stabilized emulsion and different crystalline starches (wheat, corn, rice, potato, sweet potato, cassava, mung bean and pea) were used to structure composite emulsion gels (CEGs). These CEGs then underwent 3D printing to explore the feasibility of developing a dysphagia diet. The network of molded CEGs was mainly maintained by hydrophobic interactions and hydrogen bonds. Rice and cassava starches were better suited for structuring soft-textured CEGs. Compared with molded CEGs, 3D printing decreased hydrogen bonds and the compactness of the nano-aggregate structure within the gel system, forming a looser gel network and softening the CEGs. Interestingly, these effects were more pronounced for the CEGs with high initial hardness. This study provided new strategy to fabricate CEGs as dysphagia diet using fibrous whey protein and starch, and to design texture-modified foods for patients using 3D printing.

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