Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals
(2023)
Journal Article
Εkonomou, S., Hadnađev, M., Gioxari, A., Abosede, O. R., Soe, S., & Stratakos, A. C. (2024). Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals. Food Hydrocolloids, 147, 109300. https://doi.org/10.1016/j.foodhyd.2023.109300
Dysphagia (DP) is a growing health concern in today's ageing population, leading to high demand for DP-oriented food. 3D printing is a promising novel technology for developing new attractive and appetising products. Therefore, we aimed to develop a... Read More about Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals.