3D-Printed Foods for Dysphagia: A Bibliometric Review
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Issued Date
2025-06-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-105009129770
Journal Title
Foods
Volume
14
Issue
12
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.14 No.12 (2025)
Suggested Citation
Shao J., Zheng Z., Hu J., Sriboonvorakul N., Lin S. 3D-Printed Foods for Dysphagia: A Bibliometric Review. Foods Vol.14 No.12 (2025). doi:10.3390/foods14122058 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/111095
Title
3D-Printed Foods for Dysphagia: A Bibliometric Review
Author(s)
Corresponding Author(s)
Other Contributor(s)
Abstract
Dysphagia is a medical condition affecting millions globally. Traditional modified diets designed for individuals with dysphagia often focus primarily on improved swallowability, yet they typically fall short in terms of palatability, nutritional diversity, and visual appeal, leading to reduced food intake, malnutrition and reduced quality of life. Recent advancements in 3D-printing technology offer the potential to create texture-modified foods that not only facilitate swallowing but also preserve nutritional content and visual appeal. However, there is a noticeable gap in the comprehensive bibliometric analysis of studies on the use of 3D printing to address swallowing difficulties. To bridge this gap, this study systematically analyzes the literature on the development of 3D-printed foods tailored for individuals with dysphagia from the bibliometric perspective. The results highlight the top journals, leading countries, and prominent institutes/authors in this field. The study also examines the adoption of various 3D-printer brands, the key indicators used to assess the palatability of 3D-printed foods for dysphagia, and the common ingredients used for the development of 3D-printing ink. Overall, this review provides a comprehensive overview of current research trends in the development of 3D-printed food for dysphagia, offering valuable insights for future research in this area.