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This study investigated the rheological, physicochemical, and sensory properties of functional apple drinks formulated for dysphagia management. Various concentrations of gellan gum (0.042% to 0.050%), inulin (3.5%), maltodextrin (3%), and stevia were tested to optimize the viscosity and sensory characteristics of the drinks. The results indicated that gellan gum concentrations of 0.045%\u20130.047% and 0.048%\u20130.050% achieved viscosities corresponding to IDDSI Levels 1 and 2, respectively, making the drinks suitable for dysphagia patients. All samples exhibited time\u2010independent, non\u2010Newtonian, shear\u2010thinning behavior, with the Herschel\u2010Bulkley model providing the best fit for describing flow properties (\n                    <jats:italic>R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    \u2009&gt;\u20090.93). Higher gellan concentrations enhanced apparent viscosity (\n                    <jats:italic>\u03b7<\/jats:italic>\n                    a,50), consistency index (\n                    <jats:italic>\u03ba<\/jats:italic>\n                    ), yield stress (\n                    <jats:italic>\u03c3<\/jats:italic>\n                    0), and viscoelastic moduli (\n                    <jats:italic>G<\/jats:italic>\n                    \u2032 and\n                    <jats:italic>G<\/jats:italic>\n                    \u2033). Physicochemical properties such as acidity, pH, Brix, and color remained stable during 15\u2009days of refrigerated storage. Clinical trials demonstrated a significant improvement in swallowing function among patients who consumed the thickened drinks. These findings highlight the potential of low\u2010acyl gellan gum to develop functional beverages tailored for dysphagia management, providing both safety and sensory appeal.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70027","type":"journal-article","created":{"date-parts":[[2025,5,22]],"date-time":"2025-05-22T07:14:22Z","timestamp":1747898062000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Rheological and Physicochemical Properties of a Functional Apple Drink and Its Clinical Impact on Dysphagia Management"],"prefix":"10.1111","volume":"56","author":[{"given":"Maryam","family":"Aami","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences  Tehran Iran"},{"name":"Department of Food Science and Technology College of Agriculture, Isfahan University of Technology  Isfahan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mehdi","family":"Farhoodi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ali","family":"Ebrahimi Pure","sequence":"additional","affiliation":[{"name":"Institute of Physical Chemistry, Polish Academy of Sciences  Warsaw Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soodeh Razaghi","family":"Jahromi","sequence":"additional","affiliation":[{"name":"Department of Clinical Nutrition and Dietetics Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ali","family":"Nasirpoor","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology College of Agriculture, Isfahan University of Technology  Isfahan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,22]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12348"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.138979"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2013.07.014"},{"key":"e_1_2_10_5_1","volume-title":"Designing Clinical Research","author":"Browner W. 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