{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,11]],"date-time":"2026-11-11T14:51:20Z","timestamp":1794408680899,"version":"4.9.0"},"reference-count":36,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2023,10,13]],"date-time":"2023-10-13T00:00:00Z","timestamp":1697155200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Hong Kong Council of Social Service\u2014Eat Well Live Well","id":[{"id":"https:\/\/ror.org\/05kwyy930","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Diet modification is a common compensation strategy to promote swallowing safety in patients with swallowing difficulties. The International Dysphagia Diet Standardisation Initiative (IDDSI) guideline provides qualitative descriptions on texture-modified food and thickened liquid. This study aimed to establish quantitative textural and rheological data on different IDDSI levels based on common Chinese ingredients and dishes. Textural and rheological properties of 226 samples of various food textures and 93 samples of various liquid consistencies were obtained using a texture profile analysis (TPA) and viscometer, respectively. The establishment of such quantitative data can be used for future texture-modified food product development and research purposes.<\/jats:p>","DOI":"10.3390\/foods12203765","type":"journal-article","created":{"date-parts":[[2023,10,13]],"date-time":"2023-10-13T06:07:26Z","timestamp":1697177246000},"page":"3765","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":52,"title":["Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline"],"prefix":"10.3390","volume":"12","author":[{"given":"Man Chun","family":"Wong","sequence":"first","affiliation":[{"name":"Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7114-5739","authenticated-orcid":false,"given":"Karen M. K.","family":"Chan","sequence":"additional","affiliation":[{"name":"Swallowing Research Laboratory, The University of Hong Kong, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tsz Ting","family":"Wong","sequence":"additional","affiliation":[{"name":"Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ho Wah","family":"Tang","sequence":"additional","affiliation":[{"name":"Swallowing Research Laboratory, The University of Hong Kong, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6776-8151","authenticated-orcid":false,"given":"Hau Yin","family":"Chung","sequence":"additional","affiliation":[{"name":"Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7943-2513","authenticated-orcid":false,"given":"Hoi Shan","family":"Kwan","sequence":"additional","affiliation":[{"name":"Food Research Centre, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1016\/j.pmr.2008.06.001","article-title":"Anatomy and Physiology of Feeding and Swallowing: Normal and Abnormal","volume":"19","author":"Matsuo","year":"2008","journal-title":"Phys. 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