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 …

Thickened fluids and texture‐modified foods are commonly used in the medical
management of individuals who suffer from swallowing difficulty (known as dysphagia) …

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 …

Dysphagia is a medical condition that affects normal swallowing. To prevent the risk of
aspiration or choking, thickened fluids and texture-modified foods have been used for …

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 …

Thickened fluids are commonly used as a therapeutic intervention for various swallowing
impairments (dysphagia). However, there is little understanding around rheological …

Modifying food and the textures of food has been done for decades within the food science
and technology field. More recently, modifying the texture of foods has been used to manage …

Texture is important in terms of both food palatability and the safety of eating. Recently, the
importance of texture has been emphasized for the development of nursing-care foods …

Diet modification is a common compensation strategy to promote swallowing safety in
patients with swallowing difficulties. The International Dysphagia Diet Standardisation …

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 …