{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T18:55:03Z","timestamp":1791312903039,"version":"4.3.1"},"reference-count":29,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2024,8,15]],"date-time":"2024-08-15T00:00:00Z","timestamp":1723680000000},"content-version":"vor","delay-in-days":14,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004508","name":"Prince of Songkla University","doi-asserted-by":"publisher","award":["AGR 6502110S"],"award-info":[{"award-number":["AGR 6502110S"]}],"id":[{"id":"10.13039\/501100004508","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004508","name":"Prince of Songkla University","doi-asserted-by":"publisher","award":["PSU_PHD2560_004"],"award-info":[{"award-number":["PSU_PHD2560_004"]}],"id":[{"id":"10.13039\/501100004508","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004508","name":"Prince of Songkla University","doi-asserted-by":"publisher","award":["PSU OTR2566\u2010005"],"award-info":[{"award-number":["PSU OTR2566\u2010005"]}],"id":[{"id":"10.13039\/501100004508","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":[[2024,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The incidence and prevalence of dysphagia worldwide are increasing yearly requiring a change in food texture to avoid malnutrition, dehydration, or sever complications. Riceberry porridges fortified with protein hydrolysate (1.5%), bio\u2010calcium (589\u2009mg), and thickened with xanthan gum (XG) of varying concentrations (0%, 0.255, 0.50%, 0.75%, 1.0%, and 2.0%) showed suitability for use in enriching diets of these patients. Porridges were examined using specified tests from the International Dysphagia Diet Standardization Initiative (IDDSI) and National Dysphagia Diet (NDD), and coupled with rheological, textural analyses, in vitro swallowing simulator and sensory analysis performed by a trained panel. Porridges with 0%\u20130.25% and 0.50%\u20132.0% XG were classified as IDDSI level 3 and 4, respectively, and apparent viscosities of porridges showed samples with XG displayed shear thinning behavior beneficial for patients with dysphagia. Increasing XG concentrations increased the consistency coefficient and decreased the flow behavior index (<jats:italic>p<\/jats:italic>\u2009&lt;\u2009.05) with positive correlation of XG concentration with textural properties including firmness, consistency, cohesiveness, adhesiveness, and stickiness values. The relationship between instrumental measurements, in vitro and in vivo swallowing behavior showed high correlations with regards to XG concentration (<jats:italic>r<\/jats:italic>\u2009=\u2009.995). The findings indicate Riceberry porridges containing XG have significantly improved textural properties over those without XG for patients with dysphagia.<\/jats:p>","DOI":"10.1111\/jtxs.12853","type":"journal-article","created":{"date-parts":[[2024,8,16]],"date-time":"2024-08-16T06:05:50Z","timestamp":1723788350000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Rheological, textural, and swallowing characteristics of xanthan gum\u2010modified <scp>Riceberry<\/scp> porridge for patients with dysphagia"],"prefix":"10.1111","volume":"55","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-1103-835X","authenticated-orcid":false,"given":"Pakanun","family":"Charoensri","sequence":"first","affiliation":[{"name":"Department of Food Technology, Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1333-1664","authenticated-orcid":false,"given":"Sam","family":"Aspinall","sequence":"additional","affiliation":[{"name":"Department of Clinical, Pharmaceutical &amp; Biological Sciences School of Life and Medical Sciences, University of Hertfordshire  Hatfield UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fang","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Clinical, Pharmaceutical &amp; Biological Sciences School of Life and Medical Sciences, University of Hertfordshire  Hatfield UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kongkarn","family":"Kijroongrojana","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,8,15]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12041"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.3746\/pnf.2023.28.1.83"},{"key":"e_1_2_11_4_1","volume-title":"Endotext","author":"Anne L. S.","year":"2016"},{"key":"e_1_2_11_5_1","first-page":"158","article-title":"Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems","volume":"20","author":"Aussanasuwannakul A.","year":"2022","journal-title":"Journal of Food"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.12412"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1039\/D0FO01109F"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2021.2023567"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fhfh.2021.100038"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-019-10012-1"},{"key":"e_1_2_11_11_1","unstructured":"IDDSI. (2016).IDDSI Freamwork Testing Methods.http:\/\/www.iddsi.org."},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.12734"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/pharmaceutics15020402"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.2147\/RMHP.S312264"},{"key":"e_1_2_11_15_1","first-page":"2112","article-title":"Relationships of sensory profile with instrumental measurement and consumer acceptance of Thai unpolished pigmented rice","volume":"25","author":"Juemanee A.","year":"2018","journal-title":"International Food Research Journal"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12268"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1122\/1.4820494"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12061613"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2010.11.003"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2011.03.016"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.12.035"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-019-10074-1"},{"key":"e_1_2_11_23_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12658"},{"key":"e_1_2_11_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2019.05.040"},{"issue":"5","key":"e_1_2_11_25_1","doi-asserted-by":"crossref","DOI":"10.1590\/1982-0216\/20222458122","article-title":"Duration of mastication and oral phase of swallowing in the elderly with different dental conditions: A clinical analysis","volume":"24","author":"Salgado T. D.","year":"2022","journal-title":"Revista CEFAC"},{"key":"e_1_2_11_26_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-012-9433-x"},{"key":"e_1_2_11_27_1","first-page":"467","article-title":"Riceberry rice puddings: Rice\u2010based low glycemic dysphagia diets","volume":"28","author":"Suttireung P.","year":"2019","journal-title":"Asia Pacific Journal of Clinical Nutrition"},{"key":"e_1_2_11_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-017-9538-x"},{"key":"e_1_2_11_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1962.tb00112.x"},{"key":"e_1_2_11_30_1","first-page":"114","article-title":"Pharyngeal transit time in different consistency of food using fiberoptic evaluation of swallowing","volume":"52","author":"Tamin S.","year":"2022","journal-title":"Oto Rhino Laryngologica Indonesiana"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12853","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T23:52:08Z","timestamp":1735775528000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.12853"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,8]]},"references-count":29,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2024,8]]}},"alternative-id":["10.1111\/jtxs.12853"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.12853","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,8]]},"assertion":[{"value":"2024-02-28","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-06-13","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-08-15","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e12853"}}