{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T05:48:57Z","timestamp":1791870537381,"version":"4.3.4"},"reference-count":22,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T00:00:00Z","timestamp":1768780800000},"content-version":"vor","delay-in-days":18,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100007162","name":"Guangdong Provincial Department of Science and Technology","doi-asserted-by":"publisher","award":["JH2019045"],"award-info":[{"award-number":["JH2019045"]}],"id":[{"id":"10.13039\/501100007162","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2023YFF1104405"],"award-info":[{"award-number":["2023YFF1104405"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study aimed to quantitatively characterize hardness, adhesiveness, and cohesiveness of foods commonly consumed by elderly Chinese individuals across International Dysphagia Diet Standardization Initiative (IDDSI) Levels 0\u20137, to examine within\u2010level heterogeneity among food categories, and to provide practical guidance for texture modification and food substitution in dysphagia diets. Twenty\u2010six representative ingredients frequently consumed by older adults were selected and prepared to IDDSI Levels 0\u20137 using standardized cooking, blending, and dilution procedures. Texture Profile Analysis (TPA) was applied to measure hardness, adhesiveness, and cohesiveness, in conjunction with IDDSI syringe flow and fork pressure tests for level classification. As texture data were non\u2010normally distributed, differences across IDDSI levels and food categories were analyzed using the Kruskal\u2013Wallis test with Dunn\u2013Bonferroni post hoc correction (\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2009=\u20090.05). Effect sizes were quantified using Cliff's\n                    <jats:italic>\u03b4<\/jats:italic>\n                    , and within\u2010level interchangeability was evaluated on the basis of Euclidean centroid distance. All three texture parameters differed significantly across IDDSI levels (hardness\n                    <jats:italic>H<\/jats:italic>\n                    \u2009=\u2009412.43; adhesiveness\n                    <jats:italic>H<\/jats:italic>\n                    \u2009=\u2009238.89; cohesiveness\n                    <jats:italic>H<\/jats:italic>\n                    \u2009=\u2009312.76; all\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Hardness increased progressively from Level 0 to Level 7, cohesiveness declined accordingly, and adhesiveness exhibited a non\u2010linear pattern with a pronounced peak at intermediate levels (Levels 3\u20135). Within\u2010level analyses revealed significant category\u2010dependent heterogeneity (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Fiber\u2010rich vegetables and legumes showed higher adhesiveness and lower cohesiveness compared with protein\u2010based foods such as meats and eggs, suggesting a greater potential for oral residue. Interchangeability assessment indicated that foods at Levels 0\u20132 were largely functionally similar, whereas substantial divergence was observed at Levels 3\u20136, with centroid distances exceeding 0.60. Instrumental texture analysis demonstrated clear quantitative gradients across IDDSI levels and structured heterogeneity within the same level, confirming that foods sharing an IDDSI classification are not necessarily functionally equivalent. The proposed texture\u2010based substitution framework (centroid distance \u2264\u20090.60) offers an objective tool for optimizing dysphagia diet design in both clinical and home settings. These findings bridge the IDDSI system with naturally prepared Chinese foods and provide evidence to support culturally adaptable, texture\u2010based dietary management for elderly individuals with swallowing difficulties.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71467","type":"journal-article","created":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T09:45:21Z","timestamp":1768815921000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Comparative Study on the Hardness, Adhesiveness, and Cohesiveness of Ingredients on the Basis of\n                    <scp>IDDSI<\/scp>\n                    Levels and Ingredient Selection"],"prefix":"10.1002","volume":"14","author":[{"given":"Muxi","family":"Chen","sequence":"first","affiliation":[{"name":"Department of Clinical Nutrition, West China Hospital Sichuan University  Chengdu China"},{"name":"Clinical Medicine College, College of Traditional Chinese Medicine Mianyang  China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Duan","sequence":"additional","affiliation":[{"name":"Department of Clinical Nutrition, West China Hospital Sichuan University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Cheng","sequence":"additional","affiliation":[{"name":"Department of Clinical Nutrition, West China Hospital Sichuan University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiuming","family":"Yan","sequence":"additional","affiliation":[{"name":"Department of Clinical Nutrition, West China Hospital Sichuan University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Shi","sequence":"additional","affiliation":[{"name":"Department of Clinical Nutrition, West China Hospital Sichuan University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liu","family":"Yuan","sequence":"additional","affiliation":[{"name":"Department of Clinical Nutrition, West China Hospital Sichuan University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,1,19]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0317196"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0329207"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.3969\/j.issn.1672\u20105921.2020.05.011"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.3760\/cma.j.issn.0254\u20101424.2019.12.001"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455\u2010016\u20109758\u2010y"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.16429\/j.1009\u20107848.2023.12.035"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11483\u2010023\u201009805\u20107"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10061334"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11152227"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12706"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14142462"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.12114\/j.issn.1007\u20109572.2023.0039"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.14238"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.12182\/20240560203"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.146225"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.13201\/j.issn.1001\u20101781.2020.09.020"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12306"},{"key":"e_1_2_8_19_1","unstructured":"The State Council Information Office of the People's Republic of China.2021.\u201cBulletin of the Seventh National Population Census.\u201dhttp:\/\/www.stats.gov.cn\/xxgk\/sjfb\/zxfb2020\/202105\/t20210510_1817176.html."},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.13652\/j.spjx.1003.5788.2022.81069"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.05.134"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12203765"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12345"}],"container-title":["Food Science &amp; 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