Yi-Ke Su

Cassava starch enhances the printability and swallowability of rapeseed protein gels for 3D-printed dysphagia foods

Plant-based proteins have attracted increasing attention in the development of easy-to-swallow foods and three-dimensional printing (3DP) materials due to their excellent nutritional properties. However, the disordered arrangement of protein molecular chains in rapeseed protein (RP) results in insufficient structural s...