{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T02:00:59Z","timestamp":1785463259935,"version":"3.56.0"},"reference-count":40,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T00:00:00Z","timestamp":1776384000000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>This study aimed to develop a dysphagia\u2010friendly surimi gel with optimum moisture (80%\u201395%) and omega\u20103\u2010enriched shrimp oil (5%\u201320%; n3SO) content via the application of 3D food printing technology. The higher printability and structural stability were noticed at 90% moisture level as observed by higher shape retention (87%) and stability (100%). Then gel printed at selected moisture content showed decreased hardness, cohesiveness, chewiness, and viscoelastic properties with increasing oil levels. Among which, 10% n3SO provides the optimal balance of softness and consumer acceptability. Viscoelastic properties also supported the textural properties, in which increasing oil levels showed reduction in\u00a0elastic and loss modulus. When 3D printing parameters, including medium (MLR), coarse (CLR) and extra coarse (ECLR) layer resolutions and nozzle diameter (1.5, 2.5, and 3.5\u00a0mm), were evaluated to print the gel.\u00a0In which, MLR combined with a 3.5\u00a0mm nozzle produced gels with the lowest hardness (485.56\u00a0\u00b1\u00a00.61\u00a0g) and expressible moisture content (4.27\u00a0\u00b1\u00a00.03%). The Pearson correlation analysis also concluded that the 3.5\u00a0mm provides a practical balance between printability and structural integrity (chewiness\/hardness). Confocal laser scanning microscopy revealed uniform lipid and protein distribution. In addition, cooking methods also influenced gel characteristics as observed by hardness, with steaming yielding softer gels (485.56\u00a0\u00b1\u00a00.61\u00a0g), microwaving producing intermediate textures (496.07\u00a0\u00b1\u00a01.01\u00a0g), and air frying leading to firmer (624.11\u00a0\u00b1\u00a02.01\u00a0g) and dehydrated gels. The optimized steamed gel was classified as IDDSI Level 5 (minced and moist), indicating safe swallowing. Thus, 3D\u2010printed surimi gel with 90% moisture and 10% n3SO achieved IDDSI Level 5, offering a nutrient\u2010rich, dysphagia\u2010friendly food with good printability and texture.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71049","type":"journal-article","created":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T07:03:51Z","timestamp":1776409431000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["3D Food Printing of Surimi Gels: Optimization of Printing Parameters and Textural Properties for Dysphagia\u2010Friendly Applications"],"prefix":"10.1111","volume":"91","author":[{"given":"Akanksha R.","family":"Gautam","sequence":"first","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE\u2010SSI) Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9433-3671","authenticated-orcid":false,"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE\u2010SSI) Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"},{"name":"Department of Food and Nutrition Kyung Hee University  Seoul Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3038-3423","authenticated-orcid":false,"given":"Vijay Kumar Reddy","family":"Surasani","sequence":"additional","affiliation":[{"name":"Department of Fish Processing Technology College of Fisheries Guru Angad Dev Veterinary and Animal Sciences University  Ludhiana Punjab India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5184-9085","authenticated-orcid":false,"given":"Avtar","family":"Singh","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation (ICE\u2010SSI) Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,17]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.13996"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1159\/000520326"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2025.107120"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942910802223404"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.chemrev.8b00451"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112457"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.11.029"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14496"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010017\u20102958\u20100"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116993"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.114.088328"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125732"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11020202"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2020.04.005"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/17452751003753212"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels10070425"},{"key":"e_1_2_10_18_1","unstructured":"Lipton J. D.Arnold F.Nigl et\u00a0al.2010. \u201cMulti\u2010Material Food Printing With Complex Internal Structure Suitable for Conventional Post\u2010Processing.\u201dUniversity of Texas at Austin. Published September 23.http:\/\/doi.org\/10.26153\/tsw\/15245."},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.addma.2016.10.008"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.138810"},{"key":"e_1_2_10_21_1","unstructured":"Maske M. S.2025. \u201cDevelopment of 3D\u2010Printed Fish Analogs With Enhanced Omega\u20103 Fatty Acids.\u201d PhD diss. University of Wisconsin\u2013Stout."},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010016\u20101692\u20103"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cocis.2013.03.009"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(02)00166\u20108"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/colloids8020022"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12337"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2025.111558"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010015\u20101528\u20106"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541\u20104337.2010.00137.x"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.140926"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1089\/ten.tec.2017.0134"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12228"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2011.01.014"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1108\/RPJ\u201006\u20102017\u20100124"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12847"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25020289"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.addma.2024.104422"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.70067"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010023\u201001360\u20108"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13194"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108600"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71049","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71049","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71049","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T01:45:19Z","timestamp":1785462319000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71049"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":40,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,4]]}},"alternative-id":["10.1111\/1750-3841.71049"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71049","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"2025-10-16","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-03-24","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-04-17","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71049"}}