Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …

In today's market environment, an aging society is recognized as one of the megatrends in
the world. The demographic change in the world population age structure has driven a huge …

Eating and swallowing food are major challenges for the elderly with dysphagia. Three-
dimensional (3D) food printing allows the creation of elderly food with nutrition, attractive …

Food texture manipulation and modification is a practical strategy to reduce the risk of
aspiration for dysphagia management. Addition of thickening agent to thicken liquid can …

Microfibrillated cellulose (MFC) is obtained by high-shear treatment of cellulose. MFC is
suitable for use as clean-label, low-calorie thickener in semi-solid foods such as …

Abstract Effects of calcium gluconate (CG), calcium lactate (CL) and calcium dihydrogen
phosphate (CDP) on the structural and functional properties of mung bean starch (MBS) …

Thickening powders are regularly used in various drinks for the effective management of
dysphagia and for the improved quality of life of these patients. Rheology of these thickened …

The risk of dysphagia in the elderly has gradually become a social problem. An important
strategy is to modify the food texture to reduce aspiration risk. Microgel, a structured fluid …

Utilisation of plant waste materials contributes to sustainable food production and allows
preparation of functional ingredients from natural bio-materials. Microfibrillated cellulose …

During mastication, foods are progressively transformed to achieve swallowable boluses
and their characteristics are crucial for the subsequent digestion events. The main goal of …