Epidemiologic evidence supports a positive association between ultraprocessed food (UPF)
consumption and body mass index. This has led to recommendations to avoid UPFs despite …

Background Because of the increasing elderly swallowing difficulties, 3D printing of
dysphagia diet with attractive appearance is becoming an emerging trend. However, the …

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 …

This study investigated meat analogs produced using low-moisture extrusion from oat and
pea protein blends at ratios 20: 80, 30: 70, 50: 50, and 70: 30. Response surface …

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 …

A mixed polysaccharide system is an important strategy to improve the performance of a
single polysaccharide. Herein, quaternary polysaccharide gels were prepared by konjac …

Background Recent observational data and a controlled in-patient crossover feeding trial
show that consumption of “ultra-processed foods”(UPFs), as defined by the NOVA …

The constitution and forms of rice determine its processing and cooking properties and
further control the cooked rice quality. As the two main components, starch and protein …

Hybrid gels (HGs) are double-component systems resulting from the combination of oleogel
and hydrogel. The ratio of hydrogel to oleogel is one of the most effective parameters on the …

Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐
rich diet, consisting of foods in the form of grains, for example, rice, or a food product made …