An important factor in consumers' acceptability, beyond visual appearance and taste, is food
texture. The elderly and people with dysphagia are more likely to present malnourishment …

Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

With the aging population trend, there is a great demand for dysphagia diet as the elderly
suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed …

Novel naturally sourced thickeners from food biopolymers have always gained significantly
increasing attention, particularly in food areas where the edible safety of thickeners is highly …

Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after
gelatinization and hardness after aging; this results in great challenge in swallowing if for …

Background The group of elderly people (eg, 65+ years old) exhibits the fastest growth rate
among all populations segments. By 2050 worldwide there will be more than 400 million …

Abstract 3D printing is a promising technology for food production, capable of producing and
developing personalized food products. In recent years, research on the application of 3D …

With the speeding tendency of aging society, the population experienced dysphagia is
increasing quickly. Desirable dysphagic diets should be safe, visually appealing and …

Providing texture-modified food for dysphagia patients has been one of the most effective
treatment methods. The current study aimed to evaluate a specially designed commercial …

Novel naturally sourced polysaccharides have attracted increasing attention in food areas,
particularly in the preparation of food gels for people with dysphagia. To develop dysphagia …