{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T17:52:47Z","timestamp":1792432367042,"version":"4.5.0"},"reference-count":47,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2021,1,4]],"date-time":"2021-01-04T00:00:00Z","timestamp":1609718400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Basic Research Program of China","doi-asserted-by":"publisher","award":["2019YFD0902000"],"award-info":[{"award-number":["2019YFD0902000"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2021,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>One in every twelve people worldwide suffers from dysphagia that affects the swallowing mechanism and some patients require a special texture\u2010modified food for their sustenance. Fish is a great source of nutrients and proteins, however the commercially dysphagia diet made from fish is limited. This study investigated the textural characteristics of a soft fish paste produced from steamed grass carp fillet with different the water addition, grinding cycles and ratio of starch with the mixture of steamed fillet and water, following International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines and other instruments. The water addition and particle size affected the physical properties, and the starch had a certain masking effect on fishy odor. The mixture of steamed fish fillets and water (91:9 wt\/wt) was ground in a colloid mill for 3 cycles. The fish paste was then sterilized by adding sugar, salt, and starch in the mixture (ratios of 0.5:100, 0.5:100, and 0.6:100, wt\/wt, respectively) and mixing well. The paste conformed to Level 4\u2010pureed and extremely thick of IDDSI framework. The fish paste product had a light fishy odor that was acceptable to sensory specialists.<\/jats:p>","DOI":"10.1111\/jtxs.12578","type":"journal-article","created":{"date-parts":[[2020,12,14]],"date-time":"2020-12-14T18:24:01Z","timestamp":1607970241000},"page":"240-250","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["Validating the textural characteristics of soft fish\u2010based paste through International Dysphagia Diet Standardisation Initiative recommended tests"],"prefix":"10.1111","volume":"52","author":[{"given":"Yisha","family":"Xie","sequence":"first","affiliation":[{"name":"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co\u2010construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University  Dalian People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenyu","family":"Zhao","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co\u2010construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University  Dalian People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanying","family":"Yu","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co\u2010construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University  Dalian People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyu","family":"Lin","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co\u2010construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University  Dalian People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuaifei","family":"Tao","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co\u2010construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University  Dalian People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1297-3948","authenticated-orcid":false,"given":"Sangeeta","family":"Prakash","sequence":"additional","affiliation":[{"name":"School of Agriculture and Food Sciences The University of Queensland  Brisbane Queensland Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5675-8932","authenticated-orcid":false,"given":"Xiuping","family":"Dong","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co\u2010construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University  Dalian People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,1,4]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.11.025"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2012.12.025"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-014-1317-7"},{"key":"e_1_2_9_5_1","unstructured":"Bulmer J. 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