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Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

FOOD & FUNCTION (2023)

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Article Food Science & Technology

Identification of desirable mechanical and sensory properties of bread for the elderly

Martina Moretton et al.

Summary: The aim of this study was to define the desirable sensory and mechanical properties of bread for elderly consumers and assess whether the bread currently available in the Italian market meets these requirements. The results showed that elderly consumers had a low acceptance for the Italian commercial breads. The ideal bread should have a specific appearance, odor, flavor, texture, and ease of swallowing, as identified through sensory evaluations.

FOOD QUALITY AND PREFERENCE (2023)

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Article Food Science & Technology

Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regime

Ahmed Raouf Fahmy et al.

Summary: 3-dimensional printing is a novel processing method that can be used for designing and manipulating food textures. This study focused on the deformation behavior of 3D printed closed-cell starch-based foams and controlled the foam's deformation behavior by adjusting the distribution of bubbles. The results showed that stress relaxation depends solely on cell wall properties, while different stress-strain regimes rely on bubble size and distribution. Precisely controlling the large deformation behavior of foods using 3D printing is challenging due to the superposition of structural and geometrical dependencies.

JOURNAL OF TEXTURE STUDIES (2023)

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Article Chemistry, Applied

The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management

Chaiwut Gamonpilas et al.

Summary: Food texture manipulation and modification is an effective approach to reduce the risk of aspiration in dysphagia management. By adding thickening agents, the transit time of the bolus can be increased, promoting safer swallowing. The rheological and tribological properties of the bolus, including viscosity, hardness, cohesiveness, and adhesiveness, play crucial roles in determining safe swallowing.

FOOD HYDROCOLLOIDS (2023)

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Article Chemistry, Applied

Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation

Xuebing Xing et al.

Summary: The study explored the development of visually appealing texture-modified black fungus-based food using 3D printing as a potential dysphagia diet. Addition of k-carrageenan gum and xanthan gum significantly improved the mechanical properties and texture of the ink samples, while arabic gum showed an opposite effect. Xanthan gum addition resulted in samples meeting the IDDSI level 5 standards, demonstrating high printing precision and self-supporting capability.

FOOD HYDROCOLLOIDS (2022)

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Article Dentistry, Oral Surgery & Medicine

Masticatory movements and food textures in older patients with eating difficulties

Yoko Kato et al.

Summary: The study found that masticatory movements in older patients with eating difficulties were associated with oral motor function, physical function, and appropriate food textures, possibly influenced by individual differences in systemic motor control. This highlights the importance of masticatory movements in enjoying eating, on par with the significance of having teeth.

GERODONTOLOGY (2022)

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Article Food Science & Technology

Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology

Takahiro Funami et al.

Summary: The study found correlations between the perceived cohesiveness, spinnability, and sliminess while swallowing with the extension viscosity and friction coefficient measured by rheological and tribological methods. Different perception characteristics showed varying degrees of correlation with different mechanical parameters, shedding light on the biomechanics of human swallowing and food interactions.

JOURNAL OF TEXTURE STUDIES (2022)

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Article Food Science & Technology

Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds

Peter Mukwevho et al.

Summary: The study showed that heat treatment significantly affected the functional properties of bambara groundnut flour, including reductions in water and nitrogen solubility indices, promotion of starch pre-gelatinisation, and protein denaturation. Different moisture levels and treatment times resulted in varying degrees of impact on the properties of the flour.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

A bit thick: Hidden risks in thickening products' labelling for dysphagia treatment

M. Bolivar-Prados et al.

Summary: This study compared the label information of TPs with different thickening agents and found that using the same descriptors for very different viscosities on labels is a problem. The research demonstrated that shear rate and alpha-SA strongly affect viscosity, but this information is often not described on the labels.

FOOD HYDROCOLLOIDS (2022)

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Review Chemistry, Applied

Instrumental food texture evaluation in relation to human perception

Takahiro Funami et al.

Summary: This article reviews the relationship between food texture perceived by humans and the objective properties of food measured by instruments, covering mechanical, geometrical, and moisture-and fat-related surface properties. Research focuses on research subjects, tests aiming at these subjects, and new findings compared to conventional methods for easier literature search by readers. Instrumental measurements correspond to mechanics of food oral processing, estimation and prediction of texture through correlation with mechanical properties, imaging analysis for geometrical property evaluation, and tribology measurement for moisture-and fat-related surface property evaluation. Most studies in this review use polysaccharide emulsions, gels, and solutions as model foods for texture evaluation, emphasizing the contribution of colloid technology to texture research progress.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Textural properties, microstructure and digestibility of mungbean starch-flaxseed protein composite gels

Cong Min et al.

Summary: In this study, mungbean starch (MBS) - flaxseed protein (FP) composite gels were developed. The gels exhibited smooth and soft texture. The addition of FP decreased the hardness of the gels. Microstructure analysis showed that FP granules were embedded in the MBS network. The composite gels also had higher digestibility compared to the MBS-alone gel. This study demonstrates the potential of MBS-FP composite gels as novel, gelled food products with soft texture.

FOOD HYDROCOLLOIDS (2022)

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Article Engineering, Chemical

On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management

Akapong Kongjaroen et al.

Summary: Rheological properties of thickened liquids from various commercial gum-based thickening powders were studied, showing that xanthan gum-based samples exhibited higher zero shear viscosity and longer relaxation time, behaving as weak gels with superior cohesiveness compared to guar gum and tara gum-based samples. The breakup time of these samples in extensional rheology was xanthan gum > guar gum > tara gum, indicating the superior cohesiveness of xanthan gum-based samples.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Food Science & Technology

Effect of age on sensory perception of beef patties with varying firmness

Behannis Mena et al.

Summary: This study aimed to investigate the differences in sensory assessment of beef patties with varying firmness and the influence of adding plum sauce between younger and older consumers. The results showed that the firmness of the patties affected the consumer scores for overall liking, appearance, texture, flavor, and saltiness in both age groups. Both groups preferred the soft patty regardless of sauce addition. Adding sauce increased the appearance and texture liking for younger consumers but did not influence older people's preference. Younger subjects also perceived a sour-acidic taste in the samples, which was not noted by older consumers.

MEAT SCIENCE (2022)

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Review Food Science & Technology

Impact of radio frequency treatment on textural properties of food products: An updated review

Yue Zhang et al.

Summary: This article provides an overview of the applications of RF in food processing. Research has shown that RF can impact the texture of food products, with changes in microstructure, tissue integrity, and chemical composition influencing the texture of food.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

Raul Grau et al.

Summary: This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and examined the effects of batch, aging, and cooking conditions on the softness of meat. The results indicated that vacuum impregnation was the superior method for obtaining meat suitable for individuals with poor oral health. Aging the meat and cooking it at 65 degrees C for 10 minutes yielded the highest softness values and the best appreciation.

MEAT SCIENCE (2022)

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Article Food Science & Technology

Feasibility of elder-friendly food applications of lingonberry (Vaccinium vitis-idaea L.) according to gelling agent as thickening additives

Dah-Sol Kim et al.

Summary: The purpose of this study was to determine the nutritional composition of lingonberry and evaluate its suitability as a food for the elderly. Lingonberry was found to contain various nutrients and beneficial substances, as well as displaying antioxidative and antidiabetic abilities. The addition of certain gelling agents helped to achieve the desired viscosity for individuals with dysphagia, and also allowed for better absorption of the lingonberry juice's bioactive substances. These findings are important for the development of food products for the elderly, particularly those with swallowing difficulties.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2022)

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Article Food Science & Technology

Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids

Enrico Karsten Hadde et al.

Summary: The study aims to develop quantitative and objective measurements for describing the correct consistency of food/drink for individuals with dysphagia, and proposes guidelines for objective complements to the IDDSI framework. Inconsistency is observed in IDDSI Level 3 fluids when evaluating different measuring techniques.

JOURNAL OF TEXTURE STUDIES (2022)

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Article Food Science & Technology

Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods

Enrico Karsten Hadde et al.

Summary: Texture-modified foods and thickened fluids are crucial for the treatment of dysphagia. The IDDSI framework provides a standardized terminology, but its texture level assessment is subjective. This study aims to develop a quantitative instrumental method to objectively describe IDDSI levels.

JOURNAL OF TEXTURE STUDIES (2022)

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Article Geriatrics & Gerontology

Nutritional Management in Adult Patients With Dysphagia: Position Paper From Japanese Working Group on Integrated Nutrition for Dysphagic People

Junko Ueshima et al.

Summary: This position paper by the Japanese Working Group on Integrated Nutrition for Dysphagic People provides a comprehensive overview of the nutritional management needs in adult patients with dysphagia, the issues faced by nutrition professionals, promising approaches, and future vision for nutritional care. The paper highlights the association between malnutrition and dysphagia and emphasizes the importance of nutritional assessment and intervention. It also discusses various nutritional interventions and proposes measures for nutrition professionals to consider. The paper calls for individualized and specialized nutritional management by registered dietitians as part of a multidisciplinary team, but acknowledges the need for more clinical practice and research in the field.

JOURNAL OF THE AMERICAN MEDICAL DIRECTORS ASSOCIATION (2022)

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Article Food Science & Technology

Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices

Sergio Hern et al.

Summary: A dish with a uniform texture was developed for people with dysphagia, a condition affecting oral health. Carrot was softened and integrated into thickened soup to achieve the desired texture. The study found that the dish maintained its texture and color after cold storage and reheating. Judges were unable to detect the presence of carrot in the dish through a sensory compression assay, but could detect color changes. The research demonstrates the feasibility of using enzymes to soften vegetables and incorporating them into liquid food for specific populations.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Dentistry, Oral Surgery & Medicine

Changes in oral function, swallowing function, and quality of life in patients with head and neck cancer: a prospective cohort study

Yoshiaki Ihara et al.

Summary: This study aimed to evaluate the changes in quality of life (QOL) among patients with early-stage head and neck cancer (HNC) and identify factors affecting their QOL. The results showed that restoration of oral function alone is insufficient in improving QOL, and treatment should consider multiple factors.

BMC ORAL HEALTH (2022)

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Article

Oral -Somatosensory Alterations in Head & Neck Cancer Patients and Food Intake

Reisya Riantiningtyas et al.

Current Developments in Nutrition (2022)

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Article Chemistry, Applied

Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management

Akapong Kongjaroen et al.

Summary: This study investigated the rheological effects of different dispersing media on thickened liquids prepared with xanthan gum or guar gum-based thickening powders. The results showed that the dispersing media had a significant impact on the zero shear viscosity, but had little effect on the high shear viscosity. Additionally, the dispersing media had a significant effect on the extensional rheological characteristics, with apple juice and milk weakening the extensional property of xanthan gum-based thickened beverages, and milk enhancing the extensional property of guar gum-based thickened beverages.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Texture properties of parsnip (Pastinaca sativa L.) for the elderly base on the enzyme treatment

Dah-Sol Kim et al.

Summary: Enzymes can effectively reduce the hardness and improve the texture of parsnips, making them suitable for consumption by the elderly and providing antioxidant benefits.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Engineering, Chemical

Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly

Chhychhy Chao et al.

Summary: This study aimed to improve the texture of chicken surimi by incorporating mealworm protein isolate and using three-dimensional printing to generate fibrous food suitable for the elderly. The addition of mealworm protein isolate decreased the viscoelastic properties of the surimi ink, and the printed surimi exhibited enhanced water-holding capacity and cooking loss retention. The study successfully modified the texture of surimi with a fibrous shape as a novel food option for the elderly.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Food Science & Technology

Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach

Nelum Pematilleke et al.

Summary: The D-optimal mixture design was used to optimize the inclusion of hydrocolloids in beef patties to create a soft and suitable food for people with dysphagia. The combination of hydrocolloids improved the cooking yield and texture of the patties. The optimal formulation contained 88.57% beef, 0.89% CMC, and 0.02% TS, with a desirability score of 0.87.

MEAT SCIENCE (2022)

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Article Multidisciplinary Sciences

Oral functional impairment may cause malnutrition following oral cancer treatment in a single-center cross-sectional study

Reon Morioka et al.

Summary: Oral dysfunction and dysphagia after oral cancer treatment are associated with changes in nutritional status. The study finds that different types of oral dysfunctions correspond to different nutritional statuses, and provides corresponding nutritional guidance for patients.

SCIENTIFIC REPORTS (2022)

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Review Food Science & Technology

Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications

Priyanka Sethupathy et al.

Summary: Food is complex in terms of composition, structure, and function, with sensory attributes playing a vital role in consumer acceptance. Texture is a key sensory attribute perceived during oral food processing, which involves a dynamic multistage process. Tribology is an emerging field that considers the effect of lubrication, surface properties, and frictional forces on mouthfeel characteristics.

FOOD REVIEWS INTERNATIONAL (2021)

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Article Chemistry, Applied

Sensory perception of guar gum-induced thickening: Correlations with rheological analysis

Athina Theocharidou et al.

Summary: This study explores the relationship between the perceived thickness and ease of swallowing of guar gum dispersions with their rheological properties, finding that oral perception is linked to extensional viscosity and Trouton's ratio. The transition to the semi-dilute regime leads to changes in the Trouton's ratio, which becomes significant at concentrations above 0.75 g dL(-1). Extensional viscosity plays a more important role in perception, although both shear and extensional viscosities become important in regulating oral polysaccharide flow at higher concentrations.

FOOD HYDROCOLLOIDS (2021)

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Article Oncology

Cancer Statistics, 2021

Rebecca L. Siegel et al.

Summary: Every year, the American Cancer Society projects the numbers of new cancer cases and deaths in the United States, with the latest data showing a significant decline in lung cancer mortality, while prostate cancer mortality has plateaued and breast and colorectal cancer mortality have slowed. Improvements in treatment have accelerated progress against lung cancer, leading to a record drop in overall cancer mortality.

CA-A CANCER JOURNAL FOR CLINICIANS (2021)

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Article Otorhinolaryngology

European white paper: oropharyngeal dysphagia in head and neck cancer

Laura W. J. Baijens et al.

Summary: The European White Paper document provides best practices for managing oropharyngeal dysphagia in head and neck cancer patients, emphasizing the need for robust scientific research. Despite inadequate evidence on diagnostics and treatment for OD, there is expected increase in prevalence due to factors like aging populations and HPV-related cancers. Recommendations include timely implementation of OD screening and continued research efforts to improve management strategies for OD in HNC.

EUROPEAN ARCHIVES OF OTO-RHINO-LARYNGOLOGY (2021)

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Article Chemistry, Applied

Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum

Yuanyuan Wei et al.

Summary: Novel naturally sourced thickeners from food biopolymers have gained increasing attention in food areas, especially where edible safety of thickeners is crucial. The rheological behaviors of carboxymethylated curdlan and konjac glucomannan as potential thickeners for dysphagia were studied, showing unique viscosity enhancement abilities. However, a viscosity-lowering phenomenon was observed in konjac glucomannan solutions in the presence of maltodextrin, providing an advantage for incorporating more dietary fibers in dysphagia diets.

FOOD HYDROCOLLOIDS (2021)

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Article Nutrition & Dietetics

ESPEN guideline on hospital nutrition

Ronan Thibault et al.

Summary: Heterogeneous practices regarding hospital diets are observed in hospitals across Europe and worldwide, with physicians rarely prescribing diets based on arbitrary reasons. However, ESPEN proposes evidence-based recommendations on food organization, prescriptions, and monitoring, taking patient perspectives into account. The aim is to increase awareness of the pivotal role of hospital food in patient care and reduce the risk of malnutrition.

CLINICAL NUTRITION (2021)

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Article Otorhinolaryngology

The prospective evaluation and risk factors of dysphagia after surgery in patients with oral cancer

Takumi Hasegawa et al.

Summary: This study investigated the swallowing ability and quality of life in head and neck cancer patients undergoing reconstructive surgery, identifying risk factors for postoperative dysphagia. Factors such as advanced T stage, bilateral neck dissection, and muscle resection were found to be associated with poor swallowing ability. Close attention should be paid to managing oral cancer patients with reconstructive surgery based on the identified risk factors.

JOURNAL OF OTOLARYNGOLOGY-HEAD & NECK SURGERY (2021)

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Review Food Science & Technology

Texture and texture assessment of thickened fluids and texture-modified food for dysphagia management

Enrico K. Hadde et al.

Summary: Thickened fluids and texture-modified foods are commonly used for individuals with swallowing difficulty. Assessing the texture properties of these food systems is a major challenge, but understanding key physical parameters can help in the objective evaluation of these properties.

JOURNAL OF TEXTURE STUDIES (2021)

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Article Medicine, Research & Experimental

The health risks of dysphagia for patients with head and neck cancer: a multicentre prospective observational study

Maria Giulia Cristofaro et al.

Summary: The study found that malnutrition is common in cancer patients, especially in those with head and neck neoplasms, due to dysphagia symptoms and adverse effects of chemotherapy/radiotherapy. Patients with dysphagia were more likely to experience involuntary weight loss and severe malnutrition compared to non-dysphagia patients.

JOURNAL OF TRANSLATIONAL MEDICINE (2021)

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Article Biochemistry & Molecular Biology

Mechanism for food texture preference based on grittiness

Qiaoran Li et al.

Summary: Animals' decisions on accepting or rejecting food are not solely based on chemical composition, but also greatly influenced by texture. This study demonstrates that Drosophila melanogaster can discriminate particle sizes in food and use this information to determine food appeal. The mechanically activated channel OSCA/TMEM63 plays a crucial role in this process, and its loss impairs the ability of fruit flies to choose food based on particle size.

CURRENT BIOLOGY (2021)

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Article Chemistry, Applied

Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products

J. M. Vieira et al.

Summary: By adding and combining natural ingredients, it is possible to tailor the rheological characteristics of food systems, enhancing both technological and nutritional properties.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Human physiological responses during swallowing of gel-type foods and its correlation with textural perception

Shingo Matsuyama et al.

Summary: By dynamically and synchronously investigating laryngeal movement, suprahyoid musculature activity, and tongue activity using gel-type foods, variables explaining human textural perceptions during swallowing were extracted. The study found that perceived hardness correlated with suprahyoid musculature activity, while perceived bolus uniformity and swallowing ease correlated with swallowing duration and tongue activity. In vivo measurements proved to evaluate swallowing-related textural perceptions more accurately than conventional mechanical measurements, with high accuracy achieved by combining these 3 in vivo measurement variables.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch

Laura. Laguna et al.

Summary: The study found that intact resistant starch granules remaining after oral digestion can cause a sandy sensation, which increases with higher levels of resistant starch. The addition of an extra thickener can affect sandiness perception, with the nature of the thickener playing a more crucial role than the system's viscosity.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture

Florence Baert et al.

Summary: Dysphagia is a common symptom in Parkinson's disease (PD), where thickened liquids are used for safe swallowing, but patient compliance is low due to dislike of the liquids. This study compared the taste, texture, and aroma of gum-based and starch-based thickened soups in PD participants, with starch-based thickeners showing higher taste and aroma intensity but reduced overall sensory properties. Combining these thickeners with flavor enhancers may improve the palatability of thickened beverages.

JOURNAL OF FOOD SCIENCE (2021)

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Article Acoustics

Application of ultrasound treatment for improving the quality of infant meat puree

Mingyang Luo et al.

Summary: The study found that pretreating raw meat with ultrasound can improve the texture and hardness of infant meat puree, increase immobilized water content, and enhance digestibility. The optimal processing condition is using 600 W ultrasound for 15 minutes.

ULTRASONICS SONOCHEMISTRY (2021)

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Article Chemistry, Applied

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Aakanksha Pant et al.

Summary: The research focuses on enhancing the nutritional value and reducing costs of 3D food printing using fresh vegetables to meet the needs of dysphagic diets.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using multiple waveform rheological technique

Fariba Zad Bagher Seighalani et al.

Summary: This study aimed to determine the true gel-sol transition point of HC-MCC during heating by applying the Winter-Chambon criterion, which proved to be more accurate than conventional methods. The multiwave oscillation technique provided a quick and effective way to analyze the sample without being influenced by frequency dependence.

FOOD HYDROCOLLOIDS (2021)

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Article Rehabilitation

Factors Affecting the Swallowing Dysfunction Following Oral Cancer Surgery

Narihiro Kodama et al.

Summary: Factors affecting postoperative swallowing dysfunction in oral cancer surgery patients include age and resection of the tongue base. Characteristics such as maximum hyoid bone movement and PCR are significantly correlated with specific factors in each case.

ANNALS OF REHABILITATION MEDICINE-ARM (2021)

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Article Food Science & Technology

Food Puree for Seniors: The Effects of XanFlax as a New Thickener on Physicochemical and Antioxidant Properties

Chang Geun Lee et al.

Summary: The study compared the physicochemical and antioxidant properties of soymilk-based banana-blueberry puree with different thickeners, showing that XanFlax samples had higher antioxidant activities while brand G samples were harder and more viscous, suitable for senior-friendly foods.

FOODS (2021)

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Review Food Science & Technology

Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review

Pawadee Methacanon et al.

Summary: In the current market environment, the aging society is a major trend, leading to a growing demand for healthcare products and services. Swallowing difficulty is a common issue in the elderly, and managing dysphagia becomes crucial. Thickened liquids play a key role in compensatory intervention for dysphagia patients, focusing on their rheological and tribological properties for safe swallowing.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

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Article Food Science & Technology

Tackling older adults' malnutrition through the development of tailored food products

Jean-Michel Fernandes et al.

Summary: Malnutrition in the elderly population is a pressing issue in the food industry, and the development of functional foods tailored for older adults can greatly improve their health. Utilizing novel food processing technologies and increasing knowledge of aging physiological changes can help develop nutritional approaches to prevent diseases and ensure healthier aging of the global population.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Nutrition & Dietetics

Chronic Nutrition Impact Symptoms Are Associated with Decreased Functional Status, Quality of Life, and Diet Quality in a Pilot Study of Long-Term Post-Radiation Head and Neck Cancer Survivors

Sylvia L. Crowder et al.

Summary: The study found that head and neck cancer survivors with lower nutrition impact symptom (NIS) burden have higher lean muscle mass, better quality of life, and improved functional status. Compared to healthy controls, head and neck cancer survivors reported lower diet quality scores.

NUTRIENTS (2021)

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Article Nutrition & Dietetics

Pretreatment Adherence to a Priori-Defined Dietary Patterns Is Associated with Decreased Nutrition Impact Symptom Burden in Head and Neck Cancer Survivors

Christian A. Maino Vieytes et al.

Summary: This study evaluated the impact of four a priori-defined diet quality indices on nutrition impact symptoms (NIS) in patients with head and neck squamous cell carcinoma (HNSCC) 1 year postdiagnosis. It was found that higher adherence to the aMED and DASH diet quality indices before treatment may help reduce NIS burden at 1-year postdiagnosis.

NUTRIENTS (2021)

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Review Food Science & Technology

Exploring Tools for Designing Dysphagia-Friendly Foods: A Review

Larisa Giura et al.

Summary: This article summarizes important information about managing dysphagia, including the use of thickened fluids and texture-modified foods, the significance of rheological and textural parameters, the characteristics of the most commonly used thickeners, and the application of alternative texture modification technologies.

FOODS (2021)

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Article Otorhinolaryngology

Reducing Late Dysphagia for Head and Neck Cancer Survivors with Oral Gel: A Feasibility Study

Julie Killerup Kaae et al.

DYSPHAGIA (2020)

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Review Nutrition & Dietetics

Nutrition and swallowing therapy strategies for patients with head and neck cancer

Marianne Boll Kristensen et al.

NUTRITION (2020)

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Article Oncology

Tongue function and its influence on masticatory performance in patients treated for oral cancer: a five-year prospective study

Reilly J. de Groot et al.

SUPPORTIVE CARE IN CANCER (2020)

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Article Otorhinolaryngology

Impairments in Food Oral Processing in Patients Treated for Tongue Cancer

Arnaud Depeyre et al.

DYSPHAGIA (2020)

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Article Food Science & Technology

Preparation of easily chewable and swallowable texture-modified Dongchimi

Yong-Gi Chun et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2020)

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Article Oncology

Alleviation of dry mouth by saliva substitutes improved swallowing ability and clinical nutritional status of post-radiotherapy head and neck cancer patients: a randomized controlled trial

Sumalee Nuchit et al.

SUPPORTIVE CARE IN CANCER (2020)

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Review Otorhinolaryngology

Simultaneous X-ray Video-Fluoroscopy and Pulsed Ultrasound Velocimetry Analyses of the Pharyngeal Phase of Swallowing of Boluses with Different Rheological Properties

Waqas M. Qazi et al.

DYSPHAGIA (2020)

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Article Nutrition & Dietetics

Oral Nutritional Supplementation Following Upper Gastrointestinal Cancer Surgery: A Prospective Analysis Exploring Potential Barriers to Compliance

Irene Lidoriki et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2020)

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Review Food Science & Technology

Tongue-palate squeezing of soft gels in food oral processing

Katsuyoshi Nishinari et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Food Science & Technology

Opportunities to improve oral nutritional supplements for managing malnutrition in cancer patients: A food design approach

Lakmani Tharaka Galaniha et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Medicine, General & Internal

Epidemiologic aspects of oral cancer

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DM DISEASE-A-MONTH (2020)

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Article Nutrition & Dietetics

Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia

Omar Ortega et al.

NUTRIENTS (2020)

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Review Environmental Sciences

Risk Management and Recommendations for the Prevention of Fatal Foreign Body Aspiration: Four Cases Aged 1.5 to 3 Years and Mini-Review of the Literature

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INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2020)

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Article Food Science & Technology

Evaluation of factors affecting aquafaba rheological and thermal properties

Fatemah B. Alsalman et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Multidisciplinary Sciences

Pathways and challenges towards a complete characterization of microgels

Frank Scheffold

NATURE COMMUNICATIONS (2020)

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Article Neurosciences

Pathophysiology of Swallowing Dysfunction in Parkinson Disease and Lack of Dopaminergic Impact on the Swallow Function and on the Effect of Thickening Agents

Weslania Viviane Nascimento et al.

BRAIN SCIENCES (2020)

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Review Food Science & Technology

Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective

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TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Food Science & Technology

Oral processing behavior, sensory perception and intake of composite foods

Arianne van Eck et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Food Science & Technology

Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

J. M. Vieira et al.

CURRENT RESEARCH IN FOOD SCIENCE (2020)

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Article Biochemistry & Molecular Biology

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

Aarti Ben Tobin et al.

FOOD & FUNCTION (2020)

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Article Chemistry, Applied

Realistic computer simulation of bolus flow during swallowing

Yukihiro Michiwaki et al.

FOOD HYDROCOLLOIDS (2020)

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Article Engineering, Chemical

Shear and extensional rheological characterization of thickened fluid for dysphagia management

E. K. Hadde et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Food Science & Technology

Sensory optimisation of salt-reduced corned beef for different consumer segments

Paula M. Conroy et al.

MEAT SCIENCE (2019)

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Article Oncology

Modeling symptom drivers of oral intake in long-term head and neck cancer survivors

Mona Kamal et al.

SUPPORTIVE CARE IN CANCER (2019)

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Article Audiology & Speech-Language Pathology

Modulation of Tongue Pressure According to Liquid Flow Properties in Healthy Swallowing

Catriona M. Steele et al.

JOURNAL OF SPEECH LANGUAGE AND HEARING RESEARCH (2019)

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Review Food Science & Technology

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Sirada Sungsinchai et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

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Article Gastroenterology & Hepatology

Effect of a gum-based thickener on the safety of swallowing in patients with poststroke oropharyngeal dysphagia

Mireia Bolivar-Prados et al.

NEUROGASTROENTEROLOGY AND MOTILITY (2019)

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Article Behavioral Sciences

Taste the texture. The relation between subjective tactile sensitivity, mouthfeel and picky eating in young adults

Chantal Nederkoorn et al.

APPETITE (2019)

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Article Oncology

Experiences and coping strategies related to food and eating up to two years after the termination of treatment in patients with head and neck cancer

Sandra Einarsson et al.

EUROPEAN JOURNAL OF CANCER CARE (2019)

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Article Food Science & Technology

Instrumental characterization of banana dessert gels for the elderly with dysphagia

Kamonwan Suebsaen et al.

FOOD BIOSCIENCE (2019)

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Article Food Science & Technology

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

Francisco C. Ibanez et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

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Review Food Science & Technology

Role of fluid cohesiveness in safe swallowing

Katsuyoshi Nishinari et al.

NPJ SCIENCE OF FOOD (2019)

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Article Agriculture, Multidisciplinary

Innovative food products for cancer patients: future directions

Itziar Tueros et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

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Article Chemistry, Applied

Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties

Mohammad Anvari et al.

FOOD HYDROCOLLOIDS (2018)

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Article Chemistry, Applied

Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework

Jane Jun-Xin Ong et al.

FOOD HYDROCOLLOIDS (2018)

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Article Food Science & Technology

Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers

Sung-Hwan Eom et al.

JOURNAL OF TEXTURE STUDIES (2018)

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Article Economics

Patient-Reported Outcome Measures in the Food and Drug Administration Pilot Compendium: Meeting Today's Standards for Patient Engagement in Development?

Elisabeth M. Oehrlein et al.

VALUE IN HEALTH (2018)

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Article Biochemistry & Molecular Biology

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

May Sui Mei Wee et al.

FOOD & FUNCTION (2018)

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Review Emergency Medicine

Airway obstruction due to sticky rice cake (mochi): a case series and review of the literature

Shimpei Nagata et al.

INTERNATIONAL JOURNAL OF EMERGENCY MEDICINE (2018)

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Article Food Science & Technology

Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovations

Julie A. Y. Cichero

JOURNAL OF TEXTURE STUDIES (2017)

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Article Chemistry, Applied

Quantifying the consistency and rheology of liquid foods using fractional calculus

Caroline E. Wagner et al.

FOOD HYDROCOLLOIDS (2017)

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Article Food Science & Technology

Human capability in the perception of extensional and shear viscosity

Zhihong Lv et al.

JOURNAL OF TEXTURE STUDIES (2017)

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Article Food Science & Technology

Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture

Paula M. Conroy et al.

MEAT SCIENCE (2017)

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Article Nutrition & Dietetics

Comparing nutritional requirements, provision and intakes among patients prescribed therapeutic diets in hospital: An observational study

Megan Rattray et al.

NUTRITION (2017)

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Article Nutrition & Dietetics

Difference in food and nutrient intakes in Korean elderly people according to chewing difficulty: using data from the Korea National Health and Nutrition Examination Survey 2013 (6th)

Song Hee Kwon et al.

NUTRITION RESEARCH AND PRACTICE (2017)

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Article Robotics

Convolutional Neural Network based Estimation of Gel-like Food Texture by a Robotic Sensing System

Akihide Shibata et al.

ROBOTICS (2017)

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Review Chemistry, Multidisciplinary

Functional Microgels and Microgel Systems

Felix A. Plamper et al.

ACCOUNTS OF CHEMICAL RESEARCH (2017)

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Article Oncology

Physical symptom burden of post-treatment head and neck cancer patients influences their characterization of food: Findings of a repertory grid study

M. Alvarez-Camacho et al.

EUROPEAN JOURNAL OF ONCOLOGY NURSING (2016)

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Article Chemistry, Applied

Predicting sensory perceptions of thickened solutions based on rheological analysis

Qi He et al.

FOOD HYDROCOLLOIDS (2016)

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Article Food Science & Technology

ADJUSTMENT OF FOOD TEXTURAL PROPERTIES FOR ELDERLY PATIENTS

J. A. Y. Cichero

JOURNAL OF TEXTURE STUDIES (2016)

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Review Food Science & Technology

Texture-modified foods for the elderly: Status, technology and opportunities

Jose Miguel Aguilera et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

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Article Chemistry, Applied

Comparison of mechanical analyses and tongue pressure analyses during squeezing and swallowing of gels

Kazuhiro Hori et al.

FOOD HYDROCOLLOIDS (2015)

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Article Chemistry, Applied

Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

Amparo Moret-Tatay et al.

FOOD HYDROCOLLOIDS (2015)

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Article Oncology

Nutri-jelly may improve quality of life and decrease tube feeding demand in head and neck cancer patients

Dunyaporn Trachootham et al.

SUPPORTIVE CARE IN CANCER (2015)

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Article Mechanics

A fractional K-BKZ constitutive formulation for describing the nonlinear rheology of multiscale complex fluids

Aditya Jaishankar et al.

JOURNAL OF RHEOLOGY (2014)

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Article Food Science & Technology

STUDIES OF THE ORAL CAPABILITIES IN RELATION TO BOLUS MANIPULATIONS AND THE EASE OF INITIATING BOLUS FLOW

Woroud Abdulrahman Alsanei et al.

JOURNAL OF TEXTURE STUDIES (2014)

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Article Chemistry, Applied

Effect of shear thinning on aspiration - Toward making solutions for judging the risk of aspiration

K. Nishinari et al.

FOOD HYDROCOLLOIDS (2011)

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Article Chemistry, Applied

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

Sayaka Ishihara et al.

FOOD HYDROCOLLOIDS (2011)

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Article Chemistry, Applied

Swallowing profiles of food polysaccharide solutions with different flow behaviors

Makoto Nakauma et al.

FOOD HYDROCOLLOIDS (2011)

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Article Chemistry, Applied

Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology

Takahiro Funami

FOOD HYDROCOLLOIDS (2011)

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