{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T22:26:29Z","timestamp":1792707989374,"version":"4.5.0"},"reference-count":30,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,13]],"date-time":"2026-01-13T00:00:00Z","timestamp":1768262400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Due to the allergenicity of soy protein, this study aimed to develop a hypoallergenic, dysphagia-friendly matrix using pea protein isolate. We investigated the effects of three hydrocolloid thickeners\u2014xanthan gum (XG), guar gum (G), and carrageenan (C)\u2014at various concentrations on the matrices\u2019 rheological properties, textural characteristics, and dysphagia diet classification. The unthickened pea protein base was unstable, exhibiting rapid phase separation and low viscosity, unsuitable for dysphagia diets. The addition of XG (0.4\u20130.6 g), G (0.5\u20131.0 g), and C (0.8\u20131.2 g) successfully produced food matrices meeting the slightly, mildly, and moderately thick levels of the Japanese Society of Dysphagia Rehabilitation (JSDR) framework. However, discrepancies were noted between instrumental viscosity and syringe flow test classifications. Rheological analysis revealed that XG samples were in elastic (G\u2032 &gt; G\u2033) domain in the linear viscoelastic region (LVR) and exhibited shear-thinning behavior. In contrast, G and C samples were in viscous (G\u2033 &gt; G\u2032) domain. Frequency sweeps characterize XG samples as weak gels, G samples as dilute polymer solutions, and C samples as gel-like structures. Texture profile analysis further showed that xanthan gum imparted the highest firmness and thickness, whereas guar gum provided the best flowability.<\/jats:p>","DOI":"10.3390\/foods15020284","type":"journal-article","created":{"date-parts":[[2026,1,13]],"date-time":"2026-01-13T08:17:32Z","timestamp":1768292252000},"page":"284","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0788-4641","authenticated-orcid":false,"given":"Huaiwen","family":"Yang","sequence":"first","affiliation":[{"name":"Department of Food Science, National Chiayi University, Chiayi City 60004, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3398-2576","authenticated-orcid":false,"given":"Chi-Chung","family":"Hua","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, National Chung Cheng University, Chiayi County 621301, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Po-Hsun","family":"Huang","sequence":"additional","affiliation":[{"name":"Department of Food Science, National Chiayi University, Chiayi City 60004, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,13]]},"reference":[{"key":"ref_1","first-page":"721","article-title":"Diets for health: Goals and guidelines","volume":"97","author":"Locke","year":"2018","journal-title":"Am. Fam. Physician"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Sokoloff, L.G., and Pavlakovic, R. (1997). Neuroleptic-induced dysphagia. Dysphagia, 12.","DOI":"10.1007\/PL00009533"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1007\/s004559910007","article-title":"The interdependency of protein-energy malnutrition, aging, and dysphagia","volume":"15","author":"Hudson","year":"2000","journal-title":"Dysphagia"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.jand.2014.08.028","article-title":"Rheological characteristics of cold thickened beverages containing xanthan gum\u2013based food thickeners used for dysphagia diets","volume":"115","author":"Cho","year":"2015","journal-title":"J. Acad. Nutr. Diet."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.fshw.2013.11.002","article-title":"Rheological aspects of dysphagia-oriented food products: A mini review","volume":"2","author":"Zargaraan","year":"2013","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1007\/s00455-007-9098-z","article-title":"Serving temperature viscosity measurements of nectar- and honey-thick liquids","volume":"23","author":"Garcia","year":"2008","journal-title":"Dysphagia"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Yang, H., Tsai, C.C., Jiang, J.S., and Hua, C.C. (2021). Rheological and textural properties of apple pectin-based composite formula with Xanthan gum modification for preparation of thickened matrices with dysphagia-friendly potential. Polymers, 13.","DOI":"10.3390\/polym13060873"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1007\/s13197-011-0522-x","article-title":"Guar gum: Processing, properties and food applications\u2014A review","volume":"51","author":"Mudgil","year":"2014","journal-title":"J. Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.foodhyd.2006.02.005","article-title":"Phase separation, rheology and microstructure of pea protein\u2013kappa-carrageenan mixtures","volume":"21","author":"Musampa","year":"2007","journal-title":"Food Hydrocoll."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Patel, P., Mujmer, K., Aswal, V.K., Gupta, S., and Thareja, P. (2023). Structure, rheology, and 3D printing of salt-induced $\\kappa$-carrageenan gels. Mater. Today Commun., 35.","DOI":"10.1016\/j.mtcomm.2023.105807"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1093\/gerona\/61.6.589","article-title":"Low nutrient intake is an essential component of frailty in older persons","volume":"61","author":"Bartali","year":"2006","journal-title":"J. Gerontol. A Biol. Sci. Med. Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1213S","DOI":"10.1093\/jn\/134.5.1213S","article-title":"Soy protein allergy: Incidence and relative severity","volume":"134","author":"Cordle","year":"2004","journal-title":"J. Nutr."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1080\/87559129.2016.1242135","article-title":"Pea protein isolates: Structure, extraction, and functionality","volume":"34","author":"Lam","year":"2018","journal-title":"Food Rev. Int."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"64","DOI":"10.11336\/jjcrs.13.64","article-title":"The Japanese Dysphagia Diet of 2021 by the Japanese Society of Dysphagia Rehabilitation","volume":"13","author":"Kayashita","year":"2022","journal-title":"Jpn. J. Comprehens. Rehabil. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"3089","DOI":"10.1007\/s11694-020-00549-3","article-title":"Formulations of dysphagia-friendly food matrices with calorie-dense starchy thickeners and their stability assessments","volume":"14","author":"Yang","year":"2020","journal-title":"J. Food Meas. Charact."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Yang, H., Chou, L.-Y., and Hua, C.-C. (2024). Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency. Foods, 13.","DOI":"10.20944\/preprints202312.0885.v1"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1007\/s40141-013-0024-z","article-title":"The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative","volume":"1","author":"Cichero","year":"2013","journal-title":"Curr. Phys. Med. Rehabil. Rep."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.idairyj.2015.11.006","article-title":"Rheological and textural properties of goat and cow milk set type yoghurts","volume":"58","author":"Miocinovic","year":"2016","journal-title":"Int. Dairy J."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"381","DOI":"10.1007\/s00217-021-03883-y","article-title":"Emulsifying properties of lentil protein preparations obtained by dry fractionation","volume":"248","author":"Funke","year":"2022","journal-title":"Eur. Food Res. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"512","DOI":"10.1080\/10942912.2011.553758","article-title":"Dynamic rheological and textural characteristics of low-calorie pistachio butter","volume":"16","author":"Emadzadeh","year":"2013","journal-title":"Int. J. Food Prop."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1016\/j.foodhyd.2015.05.019","article-title":"Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices","volume":"51","author":"Hernando","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/S0377-0257(02)00141-6","article-title":"Large amplitude oscillatory shear as a way to classify the complex fluids","volume":"107","author":"Hyun","year":"2002","journal-title":"J. Non-Newton. Fluid Mech."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1111\/jtxs.12459","article-title":"Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties","volume":"50","author":"Alghooneh","year":"2019","journal-title":"J. Texture Stud."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.foodhyd.2007.01.023","article-title":"Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature","volume":"22","author":"Fitzsimons","year":"2008","journal-title":"Food Hydrocoll."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Shanthakumar, P., Klepacka, J., Bains, A., Chawla, P., Dhull, S.B., and Najda, A. (2022). The current situation of pea protein and its application in the food industry. Molecules, 27.","DOI":"10.3390\/molecules27165354"},{"key":"ref_26","unstructured":"Satoria Nutrisentials (2025, November 26). Ground Soy Protein vs. Pea Protein. Technical Report. Available online: https:\/\/satorianutrisentials.com\/article\/ground-soy-protein-vs-pea-protein-why-the-future-of-plant-based-innovation-belongs-to-pea\/."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Wang, W., Qin, X., Chen, Z., Zheng, Y., Wang, X., Zhao, J., and Li, S. (2025). Applications of modified plant proteins in dysphagia-friendly foods. Food Chem. X, 31.","DOI":"10.1016\/j.fochx.2025.103145"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Liu, Z., Chen, X., Ruan, M., Liao, Y., Wang, Z., Zeng, Y., Li, H., Hu, L., and Mo, H. (2025). 3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content. Food Chem., 25.","DOI":"10.1016\/j.fochx.2024.102121"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Xu, J., Ma, L., Li, B., Qiao, D., and Zhang, B. (2025). Improvement in rheological and tribology properties of thickened liquids for dysphagia management through the mixing guar gum and xanthan gum at different addition ratios. Food Chem., 493.","DOI":"10.1016\/j.foodchem.2025.145927"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/j.foodhyd.2015.06.025","article-title":"Effects of heat treatment on the emulsifying properties of pea proteins","volume":"52","author":"Peng","year":"2016","journal-title":"Food Hydrocol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/2\/284\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,9]],"date-time":"2026-03-09T10:50:52Z","timestamp":1773053452000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/2\/284"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,13]]},"references-count":30,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2026,1]]}},"alternative-id":["foods15020284"],"URL":"https:\/\/doi.org\/10.3390\/foods15020284","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,13]]}}}