Background Texture-modified foods (TMF) are commonly used as a therapeutic strategy for
people with chewing or swallowing difficulties such as the elderly, which is the fastest …

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 …

Abstract 3D printing can be used to develop texture-modified foodstuffs that are nutritious
and appealing to meet the demands of special consumer needs such as those of the elderly …

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 …

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 …

Blending two or more ingredients to create a better product that possesses the
characteristics of all its ingredients has been actively studied in the food science and …

This study evaluated the effect of addition of 14 different hydrocolloids that are commonly
used in meat industry as texture modifiers, with a view to screen and categorise …

Background Dysphagia, a widely suffered disease mainly by seniors, causes food
swallowing-related issues such as choking, aspiration, aspiration pneumonia, and even …

Hydrolyzed proteins, which are considered to possess significant bioactive properties such
as antioxidant and high digestibility, have garnered increasing interest as food ingredients …

Background The impairments of physiological functions caused by aging are common
problems in the elderly, especially the impairments of sensory perception. Besides, close …