ArticleFood science & nutrition2026
Comparative Study on the Hardness, Adhesiveness, and Cohesiveness of Ingredients on the Basis of IDDSI Levels and Ingredient Selection.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed.
- Low-molecular-weight polysaccharide and polyol impregnation enhances the rehydration recovery capacity of freeze-dried potato slices.Food chemistry: X · 2026Article
- Comparative Study on the Hardness, Adhesiveness, and Cohesiveness of Ingredients on the Basis of IDDSI Levels and Ingredient Selection.Food science & nutrition · 2026Article
- Cassava starch enhances the printability and swallowability of rapeseed protein gels for 3D-printed dysphagia foods.Frontiers in nutrition · 2026Article
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Authors and funding
6 authors.
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Abstract
This study aimed to quantitatively characterize hardness, adhesiveness, and cohesiveness of foods commonly consumed by elderly Chinese individuals across International Dysphagia Diet Standardization Initiative (IDDSI) Levels 0-7, to examine within-level heterogeneity among food categories, and to provide practical guidance for texture modification and food substitution in dysphagia diets. Twenty-six representative ingredients frequently consumed by older adults were selected and prepared to IDDSI Levels 0-7 using standardized cooking, blending, and dilution procedures. Texture Profile Analysis (TPA) was applied to measure hardness, adhesiveness, and cohesiveness, in conjunction with IDDSI syringe flow and fork pressure tests for level classification. As texture data were non-normally distributed, differences across IDDSI levels and food categories were analyzed using the Kruskal-Wallis test with Dunn-Bonferroni post hoc correction (
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