Food Funct.
 2024
DOI: 10.1039/d4fo00982g
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Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia

Fang-Wei Liu,
Xiao-Xiao Song,
Shui-Gen Bian
et al.

Abstract: The aim of this study was to investigate the feasibility of soy protein isolate (SPI) gels added with tremella polysaccharide (TP) and psyllium husk powder (PHP) as 3D printing inks...

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