Obesity is one of the leading causes of preventable deaths. Development of satiety-
enhancing foods is considered as a promising strategy to reduce food intake and promote …

Understanding the impact of rheological properties of food on postprandial appetite and
glycemic response helps to design novel functional products. It has been shown that solid …

Background Starchy foods can have a profound effect on metabolism. The structural
properties of starchy foods can affect their digestibility and postprandial metabolic …

While the association between dysphagia and malnutrition is well established, there is a
lack of clarity regarding the nutritional status and mealtime satisfaction of those consuming …

High energy density tends to be associated with high palatability, and vice versa. As a rule,
energydense foods are palatable but not satiating, whereas foods with low energy density …

Texture-modified diets (TMDs) play an important role in ensuring safety for those with
dysphagia but come with risks to nutrition and quality of life. The use of TMDs has been …

Background Many studies have shown that changes in food textures are able to reduce food
intake via longer oral processing and slower eating rate, without a resultant decrease in food …

Background Consumption of ultra-processed foods has been linked with higher energy
intakes. Food texture is known to influence eating rate (ER) and energy intake to satiation …

Background Large portions and high dietary energy density promote overconsumption at
meal times. This could be reduced by eating slowly. Objective Two studies investigated …

The current review considers satiety-based approaches to weight management in the
context of health claims. Health benefits, defined as beneficial physiological effects, are what …