{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T08:30:41Z","timestamp":1787992241024,"version":"build-2784847793"},"reference-count":27,"publisher":"Wiley","issue":"5-6","license":[{"start":{"date-parts":[[2021,3,4]],"date-time":"2021-03-04T00:00:00Z","timestamp":1614816000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001862","name":"Svenska Forskningsr\u00e5det Formas","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001862","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001858","name":"VINNOVA","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001858","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":[[2021,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Those suffering from swallowing disorders, or dysphagia, require texture\u2010modified foods for safe swallowing. The texture is modified according to the severity of the disorder, as maintained by the guidelines outlining classes of texture\u2010modified foods, ranging from viscous soups to soft, solid foods. As a basis for studies of bolus rheology and oral response of solid texture\u2010modified foods, a set of well\u2010defined, solid foods has been identified and characterized regarding texture and physical properties. Gelled food is compared to both the firmer timbale class and to the corresponding regular food. Foods eaten at room temperature were chosen to avoid temperature effects: bread, cheese, tomato, and the combination into a sandwich. All foods were tested as gel, timbale, and regular food. The texture was determined by compression and penetration tests, thereby showing a decrease in strength (compression stress), stiffness (modulus), and penetration force for increased degree of modification. The moisture content increased with increased degree of modification. The structural change from room to oral temperature was monitored by the complex shear modulus that showed a decrease with increasing temperature. Cheese and the gelatine\u2010based tomato gel showed a distinct melting when the temperature was increased to 37\u00b0C. The texture\u2010modified foods were softer and moister in all aspects as compared to the regular foods, which follows the intended modification. The classes for the texture\u2010modified foods were qualitatively comparable to other national classification systems with regard to solid foods, but there is a lack of objective, physics\u2010based classification of texture, especially for solid, texture\u2010modified foods.<\/jats:p>","DOI":"10.1111\/jtxs.12592","type":"journal-article","created":{"date-parts":[[2021,2,18]],"date-time":"2021-02-18T13:46:51Z","timestamp":1613656011000},"page":"578-586","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Physical properties of a model set of solid, texture\u2010modified foods"],"prefix":"10.1111","volume":"52","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0310-4465","authenticated-orcid":false,"given":"Mats","family":"Stading","sequence":"first","affiliation":[{"name":"RISE Research Institutes of Sweden  Gothenburg Sweden"},{"name":"Chalmers University of Technology  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,3,4]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1968.tb01354.x"},{"key":"e_1_2_8_3_1","volume-title":"National descriptors for texture modification in adults","author":"British Dietetic Association","year":"2002"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s40141-013-0024-z"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0016-5085(99)70144-7"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1747-0080.2007.00153.x"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2010.07.024"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-319-68572-4"},{"key":"e_1_2_8_9_1","unstructured":"Findus Special Foods. (1999).Recipes for texture\u2010modified food dishes \u201cM\u00e4tt r\u00e4tt och sl\u00e4tt.\u201d(in Swedish). Retrieved fromhttps:\/\/nomadfoodscdn.com\/-\/media\/project\/foodservices\/sweden\/special-foods-se\/bestall-material\/s833-matt-ratt-slatt.pdf"},{"key":"e_1_2_8_10_1","first-page":"255","article-title":"Japanese Society of Dysphagia Rehabilitation: Classification of dysphagia modified food","volume":"17","author":"Fujitani J.","year":"2013","journal-title":"Japanese Journal of Dysphagia Rehabilitation"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/bs.afnr.2016.11.008"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.05.013"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12061613"},{"key":"e_1_2_8_14_1","unstructured":"Ministry of Health Labour and Welfare. (2009).Food with health claims food for special dietary uses and nutrition labeling. 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Retrieved fromhttps:\/\/nomadfoodscdn.com\/-\/media\/project\/foodservices\/sweden\/special-foods-se\/inspiration\/konsistensguide\/special-foods-food-texture-guide.pdf?la=sv-se&hash=661AE10C081786AACF3CE0A02C1EC6F0"},{"key":"e_1_2_8_16_1","volume-title":"National dysphagia diet: Standardization for optimal care","author":"National Dysphagia Diet Task Force","year":"2002"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12249"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12392"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.2010.00248.x"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1089\/ten.1999.5.241"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-014-9578-x"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12495"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1963.tb00217.x"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2012.11.050"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-007-9142-z"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-012-9425-x"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.3402\/fnr.v54i0.5134"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.4236\/fns.2016.79074"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12592","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jtxs.12592","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12592","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,6,24]],"date-time":"2025-06-24T03:01:56Z","timestamp":1750734116000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.12592"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,3,4]]},"references-count":27,"journal-issue":{"issue":"5-6","published-print":{"date-parts":[[2021,12]]}},"alternative-id":["10.1111\/jtxs.12592"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.12592","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,3,4]]},"assertion":[{"value":"2021-01-13","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-01-31","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-03-04","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}