ReviewFood chemistry: X2025
Applications of modified plant proteins in dysphagia-friendly foods.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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
5 citing papers in PubMed.
- Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization.Food chemistry: X · 2026Article
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices.Foods (Basel, Switzerland) · 2026Article
- The intake-adequacy gap in dysphagia nutrition: texture-modified foods, nutrient delivery and realised intake in older adults.Frontiers in nutrition · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With the rapid progression of global population aging and the growing demand for nutrition tailored to individuals with dysphagia, modified plant proteins have emerged as promising candidates for the formulation of easy-to-swallow foods. As an essential macronutrient in the human diet, protein has garnered considerable research interest in the context of texture-modified diets. Plant proteins, offer advantages such as wide availability, cost-effectiveness, health benefits, and environmental sustainability. However, their inherent limitations-including low water solubility, complex tertiary and quaternary structures, and high sensitivity to environmental conditions-significantly constrain their functional performance in dysphagia-targeted food systems. These challenges hinder their ability to meet the stringent textural and processing requirements of easy-to-swallow formulations. Nonetheless, various modification strategies-encompassing physical, chemical, and enzymatic techniques-have been demonstrated to effectively enhance the solubility, gelation behavior, emulsifying capacity, and digestibility of plant proteins, thereby improving their suitability for application in dysphagia-friendly food products.
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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.