Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach.
Modifying the texture of the food is a fundamental factor for safe swallowing in patients with …

Food texture remains a key sensory attribute for food enjoyment, with the potential to
modulate food intake, particularly in individuals with limited oral processing capabilities …

Fractional calculus models can potentially describe the viscoelastic phenomena in soft
solids. Nevertheless, their successful application is limited. This paper explored the potential …

The gelation behaviour of two different pea protein isolates and one soy protein isolate were
investigated with a focus on the role of the protein properties. Protein solubility was the …

Combining the sustainable culture of billions of human cells and the bioprinting of wholly
cellular bioinks offers a pathway toward organ‐scale tissue engineering. Traditional 2D …

Develo** constitutive models that can describe a complex fluid's response to an applied
stimulus has been one of the critical pursuits of rheologists. The complexity of the models …

The “mouthfeel” of food products is a key factor in our perception of food quality and in our
appreciation of food products. Extensive research has been performed on what determines …

This study aimed to characterize cold-set unfilled and emulsion-filled gels (EFG) of
commercial soy protein isolate (SPI), with and without xanthan gum (XG) and locust bean …

Abstract The International Dysphagia Diet Standardisation Initiative (IDDSI) flow test, using a
standard 10-mL syringe, is being adopted in many countries for clinical measurement of the …

Fractional viscoelastic models provide an excellent description of rheological data for
polymer systems with power-law behaviour. However, the physical interpretation of their …