Material and structural determinants of 3D-printed plant protein foods for dysphagia applications

Texture-modified foods for dysphagia management require precise control over rheology and texture to ensure safety and acceptability. This review proposes a comprehensive multiscale design framework that integrates plant-based proteins with extrusion-based three-dimensional (3D) printing to enable rational formulation and structural control. Protein sources and modification strategies that enhance nutrition and safety simultaneously determine techno-functional performance and printability through molecular-level structural alterations. The core analysis elucidates the mechanistic linkage between tailored intermolecular interactions, engineered microstructures, and the rheological signatures required for extrusion fidelity and post-deposition shape stability. We further critically evaluate the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, identifying its subjective limitations and proposing 3D printing as a quantitative engineering platform to bridge the gap between empirical classification and predictive material design. Finally, we present objective metrics, exemplified by the Quality Loss Rate ( QLR ), demonstrating a step toward translating qualitative texture descriptors into measurable, model-driven safety indicators. • Plant-based protein inks are engineered for extrusion-based 3D food printing • Rheological and microstructural design governs printability and textural fidelity • Quantitative metrics link material properties to dysphagia swallowing safety • 3D printing enables standardized structure–function evaluation of soft foods • A data-driven framework supports personalized and intelligent nutrition design