{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T04:36:07Z","timestamp":1792989367253,"version":"4.5.0"},"reference-count":63,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T00:00:00Z","timestamp":1792454400000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2023YFF1104404"],"award-info":[{"award-number":["2023YFF1104404"]}],"id":[{"id":"10.13039\/501100012166","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":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Age\u2010related decline in oral function alters the ability of older adults to fracture, comminute, hydrate, lubricate, and transform foods into transportable boluses, increasing the need for texture\u2010modified foods. Current food\u2010texture standards provide a common language for classifying foods and liquids but do not determine whether a specific food texture is orally manageable for an individual. This systematic scoping review and evidence map synthesized Asian evidence on food oral processing, oral function, food\u2010texture properties, bolus formation, texture\u2010modified foods, and food\u2010texture standards to evaluate the evidence supporting a Masticatory Texture Threshold (MTT) framework. Following PRISMA\u2010ScR\u2010informed methods, records from Web of Science, PubMed, and targeted Google Scholar searches were screened, resulting in 136 eligible studies from 5926 identified records. The evidence was concentrated in Japan, South Korea, and China and was dominated by studies on gel\/model\u2010food characterization, texture\u2010modified food development, and oral\u2010function assessment. Directional synthesis consistently linked greater texture demand with increased chewing effort, reduced occlusal support with impaired mastication, lower tongue pressure and saliva availability with compromised food handling and bolus formation, and multidimensional texture properties including hardness, adhesiveness, cohesiveness, lubrication, and viscosity with oral processing and swallowing\u2010related outcomes. Existing standards effectively classify food textures but rarely integrate person\u2010specific oral\u2010processing capacity with texture selection, and no included study validated a complete person\u2010level texture recommendation protocol. We therefore propose MTT as a framework for prospective validation of individual oral manageability of chewable foods, linking eating capability, oral\u2010processing capacity, multidimensional texture demand, bolus readiness, and downstream nutrition\u2010related outcomes. In this framework, oral\u2010processing capacity is nested within the broader construct of eating capability, and nutrition\u2010related outcomes serve as downstream validation endpoints rather than criteria defining the threshold. Future studies should prospectively validate MTT using standardized oral\u2010processing endpoints, real\u2010food translation, and existing texture standards.<\/jats:p>","DOI":"10.1111\/jtxs.70123","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T01:02:17Z","timestamp":1792544537000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Linking Oral\u2010Processing Capacity, Food Texture, and Bolus Readiness in Older Adults: An Asian Evidence Map and Masticatory Texture Threshold Framework"],"prefix":"10.1111","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7629-4098","authenticated-orcid":false,"given":"Muhammad Burhan Khan","family":"Tareen","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Huazhong Agricultural University  Wuhan Hubei People's Republic of 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