ArticleFrontiers in nutrition2026
Cassava starch enhances the printability and swallowability of rapeseed protein gels for 3D-printed dysphagia foods.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based proteins have attracted increasing attention in the development of easy-to-swallow foods and three-dimensional printing (3DP) materials due to their excellent nutritional properties. However, the disordered arrangement of protein molecular chains in rapeseed protein (RP) results in insufficient structural stability and poor self-supporting capacity during 3DP, leading to collapse behaviour. To address this limitation, cassava starch (CS) was incorporated into RP gels at different CS: RP ratios to improve printability and swallowing properties. FT-IR and XRD analyses demonstrated that the addition of 1%-5% CS promoted hydrogen bonding interactions with RP, thereby enhancing the gel network structure and increasing the storage modulus. Texture analysis revealed that the obtained gels possessed suitable cohesiveness and hardness (28.67-36.33 g), indicating favorable swallowability characteristics. Moreover, the incorporation of CS significantly improved the viscosity, printing fidelity, and self-supporting strength of RP gels, effectively eliminating collapse during the printing process. Among all formulations, the 2%-CS group exhibited the optimal printing performance, achieving the highest storage modulus, the lowest creep strain (3.06%), and a printing accuracy of 97.37%. In addition, this formulation satisfied the requirements for Level 4 foods according to the International Dysphagia Diet Standardisation Initiative (IDDSI). LF-NMR analysis further indicated that the enhanced properties originated from the water-retaining network formed through cross-linking interactions between RP and CS. Overall, low concentrations of CS effectively improved the printability and swallowability of RP gels, providing a scientific basis for the development of 3D-printed dysphagia-friendly foods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.