ArticleFoods (Basel, Switzerland)2023
Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 39 citations in OpenAlex.
- Pea protein isolate modified by Persian gum and ultrasound treatment as a thickening agent for dysphagia-oriented instant rice porridge.Ultrasonics sonochemistry · 2026Article
- Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization.Food chemistry: X · 2026Article
- Different Alginate Spherification Methods for Producing Hydrogel Beads Loaded with Vitamins B9 and B12 to Support Hydration in Older Adults with Dysphagia.Gels (Basel, Switzerland) · 2026Article
- Rheological and Technological Design of Texture-Modified Food Systems for Dysphagia Management in Amyotrophic Lateral Sclerosis.Journal of texture studies · 2026Review
- Development and characterization of polysaccharide-protein composite gels for dysphagia-friendly applications.NPJ science of food · 2026Article
- In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition.Gels (Basel, Switzerland) · 2026Article
- Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation.Gels (Basel, Switzerland) · 2026Review
- Rheology and Amylase Resistance of Calcium-Enriched Calorie-Dense Emulsions for Dysphagia Management.Gels (Basel, Switzerland) · 2026Article
- Textural Classification of Commercial Foodstuffs for Dysphagia Using Back-Extrusion Test.Foods (Basel, Switzerland) · 2025Article
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- Nutritional quality of dysphagia-oriented products sold on the Italian market.Frontiers in nutrition · 2024Article
- Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients.Foods (Basel, Switzerland) · 2023Article
- Rheology of Complex Topical Formulations: An Analytical Quality by Design Approach to Method Optimization and Validation.Pharmaceutics · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
A dysphagia diet is a special eating plan. The development and design of dysphagia foods should consider both swallowing safety and food nutritional qualities. In this study, the effects of four food supplements, namely vitamins, minerals, salt and sugar, on swallowing characteristics, rheological and textural properties were investigated, and a sensory evaluation of dysphagia foods made with rice starch, perilla seed oil and whey isolate protein was carried out. The results showed that all the samples belonged to foods at level 4 (pureed) in The International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior, which is favorable for dysphagia patients. Rheological tests showed that the viscosity of a food bolus was increased with salt and sugar (SS), while it decreased with vitamins and minerals (VM) at shear rates of 50 s
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