{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T14:47:56Z","timestamp":1787582876608,"version":"build-2736575974"},"reference-count":36,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2023,7,18]],"date-time":"2023-07-18T00:00:00Z","timestamp":1689638400000},"content-version":"am","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2023,7,18]],"date-time":"2023-07-18T00:00:00Z","timestamp":1689638400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002241","name":"Japan Science and Technology Agency","doi-asserted-by":"publisher","award":["JPMJSC1813"],"award-info":[{"award-number":["JPMJSC1813"]}],"id":[{"id":"10.13039\/501100002241","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":[[2023,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Swallowing disorders, or dysphagia, affect a large part of the population due to factors such as degenerative diseases, medication side effects or simply age\u2010related impairment of physiological oropharyngeal function. The management of dysphagia is mainly handles through texture\u2010modified foods of progressively softer, smoother, moister textures, depending on the severity of the disorder. Rheological and physiological\u2010related properties of boluses were determined for a group of five older persons (average age, 74) for a set of texture\u2010modified foods: bread, cheese and tomato and the combination into a sandwich. The softest class was gel food, after which came a smooth timbale; both were compared to boluses of regular food. The subjects chewed until ready to swallow, at which point the bolus was expectorated and measured regarding saliva content, linear viscoelasticity and shear viscosity. The results were compared to those of a previously studied younger group (average age, 38). The general physiological status of the subjects was determined by hand and tongue strength, diadochokinesis and one\u2010legged standing and showed that all subjects were as healthy and fit as the younger group. Age\u2010related properties such as one\u2010legged standing with closed eyes and salivary flow plus bolus saliva content were lower for the older group, but the average chews\u2010until\u2010swallow was surprisingly also lower. Consequently, bolus modulus and viscosity were higher than for the younger group. Overall, the intended texture modification was reflected in bolus rheological and physiological\u2010related properties. Bolus modulus, viscosity, saliva content and chews\u2010until\u2010swallowed all decreased from regular food to timbale food to gel food.<\/jats:p>","DOI":"10.1111\/jtxs.12789","type":"journal-article","created":{"date-parts":[[2023,7,18]],"date-time":"2023-07-18T23:49:51Z","timestamp":1689724191000},"page":"824-834","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Bolus rheology of texture adjusted food\u2014Effect of age"],"prefix":"10.1111","volume":"54","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0310-4465","authenticated-orcid":false,"given":"Mats","family":"Stading","sequence":"first","affiliation":[{"name":"Bioeconomy and Health RISE Research Institutes of Sweden  Gothenburg Sweden"},{"name":"Industrial and Materials Science Chalmers University of Technology  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana","family":"Miljkovic","sequence":"additional","affiliation":[{"name":"Bioeconomy and Health RISE Research Institutes of Sweden  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8538-3060","authenticated-orcid":false,"given":"Johanna","family":"Andersson","sequence":"additional","affiliation":[{"name":"Bioeconomy and Health RISE Research Institutes of Sweden  Gothenburg Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Koichiro","family":"Matsuo","sequence":"additional","affiliation":[{"name":"Medical and Dental Science and Technology Tokyo Medical and Dental University  Tokyo Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,7,18]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1600-0722.1990.tb00954.x"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2007.11.013"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.archoralbio.2012.10.014"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2010.06.010"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02412327"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2010.07.024"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-319-68572-4"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.archoralbio.2005.01.004"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.1988.tb00928.x"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12479"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12504"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12603-019-1216-8"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1034\/j.1600-0722.2000.00866.x"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.physbeh.2011.05.014"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.05.013"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0950-3293(02)00056-3"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.physbeh.2004.05.012"},{"key":"e_1_2_10_19_1","unstructured":"M\u00f6ller K. (2007).Swedish food texture guide. Retrieved from:https:\/\/nomadfoodscdn.com\/\u2010\/media\/project\/foodservices\/sweden\/special\u2010foods\u2010se\/inspiration\/konsistensguide\/special\u2010foods\u2010food\u2010texture\u2010guide.pdf?la=sv\u2010se&hash=661AE10C081786AACF3CE0A02C1EC6F0"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1177\/00220345920710060201"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.physbeh.2014.10.001"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1152\/jn.01122.2003"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/joor.12478"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1098\/rspb.1997.0238"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1152\/ajpgi.1986.250.1.G85"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1111\/JTXS.12598"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12592"},{"key":"e_1_2_10_28_1","first-page":"25","article-title":"Optimisation of applied harmonics in Fourier transform rheology to enable rapid acquisition of mechanical spectra of strain\u2010sensitive, time dependent materials","volume":"28","author":"Stading M.","year":"2020","journal-title":"Transactions of the Nordic Rheology Society"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/ger.12274"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1354-523X.2003.00972.x"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2018.05.009"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.3402\/fnr.v54i0.5134"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.physbeh.2006.02.013"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12030599"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1111\/joor.12319"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-3913(97)70123-9"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4603.2011.00340.x"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12789","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12789","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,12,22]],"date-time":"2023-12-22T08:29:42Z","timestamp":1703233782000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.12789"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,7,18]]},"references-count":36,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2023,12]]}},"alternative-id":["10.1111\/jtxs.12789"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.12789","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,7,18]]},"assertion":[{"value":"2023-03-21","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-06-14","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-07-18","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}