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In this study, a gelatin\u2010maltodextrin binary biopolymer system has been incorporated into a semi\u2010solid formula. The I\u2010optimal combination design approach was used to create 19 formulations, and the dynamic rheological properties, dynamic laser scattering, and zeta potential responses were evaluated over 30\u2009days of storage at 5\u00b0C. Solid viscoelastic behavior has been approved since <jats:italic>G<\/jats:italic>\u2032\u2009&gt;\u2009<jats:italic>G<\/jats:italic>\u2033 in the frequency sweep test with no cross\u2010over point. Maltodextrin may interfere within the gelatin network, and increasing the maltodextrin to gelatin (from 0.14 to 1) may lead to a wider linear viscoelastic (LVE) strain range (2.16%), a lower storage modulus at LVE (52%), a lower yield stress (46%), and a lower glass transition temperature (34%). The presence of maltodextrin may reduce the temperature of the sol\u2010to\u2010solid transformation by 48% and enhance its flexibility. In contrast, increasing the gelatin\u2010to\u2010maltodextrin ratio following melting at 37\u00b0C led to an increase in the cumulant mean and polydispersity index, indicating a relatively unstable system. The range of zeta potential values between \u22124.4 and 1.7\u2009mV confirmed a tendency toward coagulation. Microscopic images revealed instability because of irregular or compact chains formed in the gelatin matrix by using higher amounts of maltodextrin. Finally, the best formula had the best rheological stability and was suitable for tube\u2010feeding patients, with a gelatin\u2010to\u2010maltodextrin ratio of 4.35:3.64% w\/w on day 17.4.<\/jats:p>","DOI":"10.1111\/jtxs.12808","type":"journal-article","created":{"date-parts":[[2023,10,26]],"date-time":"2023-10-26T05:33:12Z","timestamp":1698298392000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin"],"prefix":"10.1111","volume":"55","author":[{"given":"Sara","family":"Bazrafshan","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Science and Research Branch Islamic Azad University  Tehran 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