Effect of freeze-thaw dehydration pretreatment and bacterial cellulose addition on 3D printing performance of whole potato flour complex gel as dysphagia diets

International Journal of Biological Macromolecules 2026

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Authors: Yingsa Wang, Z. Jason Zhang, Shanfen Huang, Ruixuan Zhao, Jin Li, Qiannan Liu, Honghai Hu

DOI: 10.1016/j.ijbiomac.2026.150135

Cited by: 1

References: 66

Fields of Study & Subjects

Food composition and properties Dysphagia Assessment and Management Polymer Foaming and Composites

References 66