Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework by Zheng Wan, Yan Wang, Xiaodong Shi, Wen Hu, Yihan Zhao, Xinying Liu, Jiuming Yan, Yishu Lyu, Yu Xue, Linhua Zhou, Guoyuan Qiu, Xile Jiang

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Formulation and characterisation of protein-rich custard-like soft food intended for the elderly with swallowing difficulties by Yuxin Qin, Christopher Pillidge, Bernie Harrison, Benu Adhikari

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Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management by Narmatha Maran, Jorry Dharmawan, Kelvin K. T. Goh

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Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance by Sergio Hernández, Samuel Verdú, Pau Talens, Raúl Grau

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Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products by Leena Prabhu, Aase Vorre Skuland, Paula Varela, Jan Thomas Rosnes

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