{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T22:07:55Z","timestamp":1787954875987,"version":"build-2784847793"},"reference-count":47,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2025,4,1]],"date-time":"2025-04-01T00:00:00Z","timestamp":1743465600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004504","name":"Lietuvos Mokslo Taryba","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004504","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2025,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:p>Textural modification and nutritional customization of food is considered an effective strategy to ensure safe swallowing and prevent malnutrition in people with dysphagia, while improving quality of life and physical health. The aim of the present study was to evaluate the effect of added fat 15%\u201316% (in form of pork fat, liquid oil or bigel structured with collagen and mono\u2010 and diglycerides of fatty acids), fibers (3.0%) in the form of lingonberry pomace and protein collagen (2.0%\u20133.0%) as well as interactions between them on the stability, the rheological and textural properties, the color and printing performance of meat\u2010based ink formulations and its application in the dysphagia diet. Results showed that all samples exhibited shear\u2010thinning behavior (the viscosity of a material decreases as the shear rate increases) with <jats:italic>n<\/jats:italic>\u2009&lt;\u20091. Pork fat, fiber incorporation and increase in protein concentration affected the increase in apparent viscosity, consistency coefficient, elasticity and loss modulus values. Structured oil addition helped to create a more stable gel\u2010like network (confirmed by higher elastic modulus G\u2032 and hardness values) that provided stability to the matrix by trapping inside the oil phase, affecting higher post\u2010printing stability (&gt;\u200998%) as well as stability after thermal treatment (80%\u201393%). Thermally treated samples with structured oil addition were selected and labeled as Level 6 (soft and bite\u2010sized), as defined by the International Dysphagia Diet Standardization Initiative (IDDSI) framework, suggesting that they suit people with mild dysphagia. The outcome of this study provides insights into how to tailor meat\u2010based ink formulations to meet the needs of dysphagia patients.<\/jats:p>","DOI":"10.1111\/jtxs.70015","type":"journal-article","created":{"date-parts":[[2025,4,4]],"date-time":"2025-04-04T04:48:48Z","timestamp":1743742128000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Development of Meat\u2010Based Formulations for 3D Printed Products Oriented to Dysphagia Diet"],"prefix":"10.1111","volume":"56","author":[{"given":"Au\u0161rin\u0117","family":"Kurapkien\u0117","sequence":"first","affiliation":[{"name":"Kaunas University of Technology Department of Food Science and Technology  Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rimant\u0117","family":"Vinauskien\u0117","sequence":"additional","affiliation":[{"name":"Kaunas University of Technology Department of Food Science and Technology  Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5805-3680","authenticated-orcid":false,"given":"Viktorija","family":"Eisinait\u0117","sequence":"additional","affiliation":[{"name":"Kaunas University of Technology Department of Food Science and Technology  Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3107-6756","authenticated-orcid":false,"given":"Daiva","family":"Leskauskait\u0117","sequence":"additional","affiliation":[{"name":"Kaunas University of Technology Department of Food Science and Technology  Kaunas Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,4]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2023.101037"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jamda.2015.05.021"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1097\/mco.0000000000000130"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/s0899\u20109007(02)00859\u20106"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.107855"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1515\/1556\u20103758.2499"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.08.024"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1074\/jbc.M115.683698"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2019.109865"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.105940"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111915"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2022.100423"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108986"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.12.008"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14762"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10061334"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106483"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2023.111687"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jad.2022.01.030"},{"key":"e_1_2_10_21_1","unstructured":"IDDSI.2019.\u201cComplete IDDSI Framework Detailed Definitions 2.0.\u201dhttps:\/\/iddsi.org\/iddsi\/media\/images\/complete_iddsi_framework_final_31july2019.pdf."},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fufo.2021.100036"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.techfore.2015.07.026"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2023.109254"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112469"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2017.04.034"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2022.09.014"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2021.105693"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.08.026"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.112355"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116922"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2020.103545"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106546"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2023.109203"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106413"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108184"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.136694"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.107171"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.1080\/1539445X.2018.1424638"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.gerinurse.2021.12.022"},{"key":"e_1_2_10_41_1","unstructured":"US Department of Agriculture (USDA).2020.\u201cDietary Guidelines for Americans 2020\u20132025.\u201dhttps:\/\/www.dietaryguidelines.gov\/sites\/default\/files\/202012\/Dietary_Guidelines_for_Americans_2020\u20102025.pdf."},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.exger.2023.112163"},{"key":"e_1_2_10_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.105893"},{"key":"e_1_2_10_44_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2009.01140.x"},{"key":"e_1_2_10_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108565"},{"key":"e_1_2_10_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.107173"},{"key":"e_1_2_10_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108566"},{"key":"e_1_2_10_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108600"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70015","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,4,28]],"date-time":"2025-04-28T04:36:52Z","timestamp":1745815012000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.70015"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4]]},"references-count":47,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2025,4]]}},"alternative-id":["10.1111\/jtxs.70015"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.70015","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,4]]},"assertion":[{"value":"2024-11-26","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-03-20","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-04-01","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70015"}}