Three‐dimensional printing of dysphagia‐friendly foods using Pleurotus ostreatus mycelium, xanthan gum, and egg white protein: influence of mycelium concentration

BACKGROUD: ) on the physicochemical properties, structural characteristics, and textural attributes of 3D-printed food matrices. RESULTS: comply with the classification criteria for Level 5 dysphagia-friendly foods. CONCLUSION: , the sample had good 3D printing performance, suggesting it may be suitable for safe consumption by dysphagia patients, pending clinical validation. © 2025 Society of Chemical Industry.