ArticleFoods (Basel, Switzerland)2023
Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline.
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 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 31 citations in OpenAlex.
- AI Digitized 3D-Printed Meal for Personalized Nutrition.Journal of food science · 2026Article
- Food Classification for Swallowing Disorders Perception by Senior Population.Journal of texture studies · 2026Article
- Decoding the Multi-Component Synergy of Fu Ling Yin Zi for Anti-Oxidative Stress Applications: Formulation Optimization, Molecular Docking, Cell-Based Validation, and 3D-Printed Dysphagia-Friendly Diets.Foods (Basel, Switzerland) · 2026Article
- Nutritional Intake in Oropharyngeal Dysphagia: A Retrospective Comparison of Traditional Homogenized and Density-Enriched Prepared Diets.Foods (Basel, Switzerland) · 2026Article
- In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition.Gels (Basel, Switzerland) · 2026Article
- Article
- Comparative Study on the Hardness, Adhesiveness, and Cohesiveness of Ingredients on the Basis of IDDSI Levels and Ingredient Selection.Food science & nutrition · 2026Article
- Article
- Textural Classification of Commercial Foodstuffs for Dysphagia Using Back-Extrusion Test.Foods (Basel, Switzerland) · 2025Article
- Effects of a Food-Shaping Agent on the Texture and Palatability of Hospital-Pureed Meat: A Comparison of Subjective and Instrumental Assessments.Foods (Basel, Switzerland) · 2025Article
- Gut-Liver Axis-Mediated Anti-Obesity Effects and Viscosity Characterization of a Homogenized Viscous Vegetable Mixture in Mice Fed a High-Fat Diet.Plants (Basel, Switzerland) · 2025Article
- A New Instrument to Define Parental Fear Regarding Feeding Their Children: A Reliability and Validity Study.Dysphagia · 2025Article
- Article
- Exploring the textural characteristics of foods preferred by Chinese elderly individuals based on IDDSI levels.PloS one · 2025Observational
- Article
- [Examination of the Thermal Stability and Swallowing Safety of a Self-Developed Enteral Nutrition Thickening Agent].Sichuan da xue xue bao. Yi xue ban = Journal of Sichuan University. Medical science edition · 2024Article
- Research progress on digestive disorders following traumatic brain injury.Frontiers in immunology · 2024Review
- Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
Diet modification is a common compensation strategy to promote swallowing safety in patients with swallowing difficulties. The International Dysphagia Diet Standardisation Initiative (IDDSI) guideline provides qualitative descriptions on texture-modified food and thickened liquid. This study aimed to establish quantitative textural and rheological data on different IDDSI levels based on common Chinese ingredients and dishes. Textural and rheological properties of 226 samples of various food textures and 93 samples of various liquid consistencies were obtained using a texture profile analysis (TPA) and viscometer, respectively. The establishment of such quantitative data can be used for future texture-modified food product development and research purposes.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.