Research advances on standards and processing methods of texture-modified foods for dysphagia: a review

Abstract

AbstractAs a remarkably common clinical symptom of many diseases, dysphagia has become a major public health issue. Texture-modified foods is a widespread therapeutic strategy for dysphagia, but the design of texture-modified foods is a challenging task. Considering that the implementation of standardized terms and definitions are helpful for the texture modification of food, literature reviews has been conducted in this paper and relevant classification standards in different countries were summarized. And the techniques and means for food texture modification, such as traditional dietary softening approaches, use of biopolymers, as well as emerging structural technologies were also discussed. In addition, potential research directions have been suggested for the design of texture-modified foods.