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Quinoa and pea protein used as a novel source for producing dysphagia-oriented food by 3D printing technique

Huiwen Gu Ming Gu Youfa Wang Shanshan Wu Vijaya Raghavan Jin Wang

Journal of Future Foods2026，Vol.6Issue(6)：P.1117-1128,12.

Journal of Future Foods2026，Vol.6Issue(6)：P.1117-1128,12.DOI:10.1016/j.jfutfo.2025.07.001

Quinoa and pea protein used as a novel source for producing dysphagia-oriented food by 3D printing technique

Huiwen Gu ¹Ming Gu ¹Youfa Wang ¹Shanshan Wu ¹Vijaya Raghavan ²Jin Wang¹

作者信息

1. Key Laboratory of Environmental Medicine and Engineering,Ministry of Education,Department of Nutrition and Food Hygiene,School of Public Health,Southeast University,Nanjing 210009,China
2. Department of Bioresource Engineering,Faculty of Agricultural and Environmental Sciences,McGill University,Montreal H9X3V9,Canada
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摘要

关键词

Quinoa/Future food/3D printing/Dysphagia/Pea protein/Plant-based foods/Edible inks

分类

轻工纺织

引用本文复制引用

Huiwen Gu,Ming Gu,Youfa Wang,Shanshan Wu,Vijaya Raghavan,Jin Wang..Quinoa and pea protein used as a novel source for producing dysphagia-oriented food by 3D printing technique[J].Journal of Future Foods,2026,6(6):P.1117-1128,12.

基金项目

the National Key Research and Development Program of China(2022YFF1102400)for supporting this work。（2022YFF1102400）

Journal of Future Foods

ISSN：2772-5669

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