Polysaccharide-protein composite systems in dysphagia-oriented food design: interactions, applications, and additive...

Global population aging has made dysphagia a major public health concern, yet current dysphagia-friendly foods often lack texture variety, palatability, and nutritional balance. Polysaccharide-protein composites enable texture modulation and nutrient fortification through controllable interactions (e.g., electrostatic, hydrophobic, hydrogen, covalent). When combined with 3D printing, these systems can be fabricated into dysphagia-oriented foods with patient-adapted texture, nutritional composition, and structural form, thereby better matching individual swallowing needs. This review systematically examines formation mechanisms and key factors influencing polysaccharide-protein interactions, focuses on designing IDDSI-compliant composite gels and emulsions, and evaluates synergy between ink rheology and 3D printing parameters for printability and swallowing safety. Despite these advances, the practical translation of dysphagia foods remains constrained by an incomplete understanding of oral processing-related interactions, the lack of standardized design frameworks, and limited clinical validation. Future research should focus on dynamic interaction mechanisms under oral and gastrointestinal conditions, stimuli-responsive composite systems, and AI-assisted 3D printing strategies that connect formulation design with individual swallowing requirements.