ArticleCurrent research in food science2025
Relationships between printability and rheology of inks for personalized nutrition.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation.Gels (Basel, Switzerland) · 2026Review
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study explores the relationship between printability and rheology of 3D food printing inks developed for personalized nutrition. We have developed a wide variety of inks differing in macronutrient composition, with formulations either carbohydrate-rich, protein-rich, or fiber-rich. We have experimentally characterized their rheology and printability. Rheological measurements, obtained via strain sweeps, were analyzed by a descriptive model capturing the elastic modulus,
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Registered trials
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