Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management

Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management

Dysphagia, a condition characterized by difficulty swallowing, is commonly found in the elderly, increasing the risk of choking and aspiration. This study aimed to develop a texturally modified soy protein gel that meets the Universal Design Food (UDF) standard, specifically for elderly individuals...

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Bibliographic Details
Main Authors: Puchcharin Paleekui, Benjamard Rattanamato, Nattapong Kanha, Kanyasiri Rakariyatham, Wannaporn Klangpetch, Sukhuntha Osiriphun, Thunnop Laokuldilok
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Gels
Subjects:
universal design food
texture modification
soy protein isolate
agar
transglutaminase
Online Access:https://www.mdpi.com/2310-2861/11/4/303
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