Evidence map›Paper›PMID 41816767›Full record

ArticleFood chemistry: X2026

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

Yanan Yang, Ruizhi Yang, Wentao Wang, Yuan Fang, Luping Zhao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Foods (Basel, Switzerland) · 2026
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Yanan YangCollege of Food Science and Technology, Shandong Agricultural University, Taian 271001, China.
Ruizhi YangSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Wentao WangCollege of Food Science and Technology, Shandong Agricultural University, Taian 271001, China.
Yuan FangCollege of Food Science and Technology, Shandong Agricultural University, Taian 271001, China.
Luping ZhaoCollege of Food Science and Technology, Shandong Agricultural University, Taian 271001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Plant oil body-based emulsion gels as 3D printing inks with unique structures and mechanical properties hold great prospects in dysphagia-friendly foods. This study investigates the rheological properties and 3D printing characteristics of heated sesame oil body (HSOB)-based inks by blending three different anionic polysaccharides: κ-carrageenan (κ-GC), xanthan gum (XG), and gum arabic (GA). The influence of polysaccharide types on ink printing performance, rheological properties, microstructure, and moisture distribution was analyzed. The results indicate that κ-GC-HSOB ink exhibits excellent dimensional accuracy, self-supporting ability, smooth surface finish, and minimal defects. In contrast, XG-HSOB and GA-HSOB inks display rougher surface textures, structural collapse, and oil discharge. IDDSI experiments classified HSOB and GA-HSOB as Level 4 dysphagia foods, while κ-GC-HSOB and XG-HSOB were classified as Level 5. Overall, this study elucidates how different anionic polysaccharides enhance the 3D printing characteristics of HSOB-based inks, highlighting their potential for developing dysphagia-friendly food.

Indexed as

3D printingDysphagia foodMicrostructurePolysaccharidesRheological propertiesSesame oil bodies

Identifiers

PMID41816767
PMCPMC12972706

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.