Food texture is a major food quality parameter. The physicochemical properties of food
changes when processed in households or industries, resulting in modified textures. A better …

Texture‐modified foods (TMFs) and thickened fluids have been used as a therapeutic
strategy in the management of food intake in the elderly and people with dysphagia. Despite …

Oropharyngeal swallowing involves complex neuromodulation to accommodate changing
bolus characteristics. The pressure events during deglutitive pharyngeal reconfiguration and …

There is an increasing proof of the relevance of rheology on the design of fluids for the
diagnosis and management of dysphagia. In this sense, different authors have reported …

Swallowing disorders, or dysphagia, require an intake of texture‐modified foods
progressively softer, smoother, and moister depending on the severity of the disorder. Bolus …

This paper describes the implementation and evaluation of an accessory designed and
manufactured to be adapted to a 3D printer to allow the in situ and continuous mixing of …

Swallowing problem is prevalent in the elderly which requires high intake of protein through
soft foods. This study developed protein-rich custard-type soft foods for elderly with …

Plant proteins have the potential to enrich the amino acid profile of thickened beverages,
contributing to improved daily protein intake, particularly for the elderly with dysphagia. This …

Drinks and foods may be thickened to improve swallowing safety for dysphagia patients, but
the resultant consistencies are not always palatable. Characterising alternative appetising …

In recent years, several studies have attempted to use gas as a fat replacer. However, large
bubbles affect the creaminess perception negatively. Therefore, this study examined …