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Enhancing 3D-Printed Faba Bean Protein Emulsions: The Role of Physical Treatments and pH for Developing Dysphagia-friendly food

delete2026-05-26
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AI
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Xinyi Zhang
Z
Zhi Yang *
DOI：10.1016/j.foostr.2026.100534delete
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Abstract

Abstract

En 中文
• Thermosonication and pH synergistically tailor faba bean protein functionality • pH 7 thermosonicated FPI enables high-strength, printable HIPE gels • Protein structural modification governs emulsion microstructure and rheology • 3D-printed FPI emulsions offer customizable soft food textures • Tunable formulations meet IDDSI Level 4–6 dysphagia food requirements
Keywords:
faba bean protein
thermosonication
pH
3D printing
dysphagia-friendly food

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Food Structure cover
Food Structure
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5.9
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  massey university
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Papers: 158
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university of hawaii
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