Saroat Rawdkuen

Formulation Optimization of Cladophora glomerata (Kai)-Based 3D Food Inks Using Xanthan Gum and Konjac Gum for Dysphagia-Friendly Applications

Three-dimensional (3D) food printing has emerged as a promising approach for producing texture-modified foods for individuals with dysphagia. However, developing stable food inks from freshwater macroalgae remains challenging due to the need for suitable rheological, structural,...