{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T02:06:41Z","timestamp":1788919601182,"version":"build-2803163510"},"reference-count":29,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T00:00:00Z","timestamp":1785801600000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Amyotrophic lateral sclerosis (ALS) is frequently accompanied by progressive dysphagia, weight loss, and hypermetabolism, which complicate the maintenance of adequate nutritional status. For these patients, food systems must not only provide sufficient energy and protein within a limited volume but also exhibit textural and rheological properties that support safe swallowing. This review analyzes technological and rheological approaches to the design of texture\u2010modified food systems for nutritional support in ALS. Particular attention is given to apparent viscosity, shear\u2010thinning behavior, yield stress, structural homogeneity, and storage stability as parameters affecting bolus formation, swallowing safety, and product performance. The relevance of the International Dysphagia Diet Standardization Initiative framework for classifying food textures and liquid consistencies is also considered. The review further examines the functional and technological roles of animal\u2010 and plant\u2010based raw materials, including regional raw materials, in the formulation of energy\u2010dense and structurally stable foods. Proteins, lipids, hydrocolloids, starch gels, and polysaccharide networks are discussed as key components for controlling texture, viscosity, gelation, emulsion stability, and nutritional density. Technological strategies such as homogenization, emulsification, protein\u2010based structuring, hydrocolloid thickening, high\u2010pressure homogenization, and 3D food printing are considered in relation to their potential for developing safe, acceptable, and locally adaptable products for patients with ALS\u2010related dysphagia. The findings highlight the need to integrate food texture science, rheological control, nutritional adequacy, sensory acceptability, and regional availability in the development of clinically relevant texture\u2010modified foods.<\/jats:p>","DOI":"10.1111\/jtxs.70105","type":"journal-article","created":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T07:38:12Z","timestamp":1785829092000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Rheological and Technological Design of Texture\u2010Modified Food Systems for Dysphagia Management in Amyotrophic Lateral Sclerosis"],"prefix":"10.1111","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5469-455X","authenticated-orcid":false,"given":"Zulfiya","family":"Konarbayeva","sequence":"first","affiliation":[{"name":"M. Auezov South Kazakhstan University  Shymkent Kazakhstan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,4]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2026.103584"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clnu.2017.09.003"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13765\u2010023\u201000854\u20107"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455\u2010016\u20109758\u2010y"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10123128"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu17050782"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/74.3.328"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1212\/wnl.53.5.1059"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1474\u20104422(10)70224\u20106"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140\u20106736(22)01272\u20107"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2023.101000"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2011.03.010"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12567"},{"key":"e_1_2_11_15_1","unstructured":"International Dysphagia Diet Standardisation Initiative (IDDSI).2019.\u201cComplete IDDSI Framework: Detailed Definitions (Version 2.0).\u201dhttps:\/\/iddsi.org."},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.70094"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.09.094"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2013.12.006"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1136\/jnnp.2010.211474"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12791"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nut.2012.01.011"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1080\/23311932.2024.2377686"},{"key":"e_1_2_11_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph18105125"},{"key":"e_1_2_11_24_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010024\u201001671\u20104"},{"key":"e_1_2_11_25_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12596"},{"key":"e_1_2_11_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14122058"},{"key":"e_1_2_11_27_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12495"},{"key":"e_1_2_11_28_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114514002256"},{"key":"e_1_2_11_29_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12122287"},{"key":"e_1_2_11_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140\u20106736(14)60222\u20101"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70105","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jtxs.70105","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70105","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T01:28:15Z","timestamp":1788917295000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.70105"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":29,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,8]]}},"alternative-id":["10.1111\/jtxs.70105"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.70105","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"2026-04-24","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-07-27","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-04","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70105"}}