{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T20:13:50Z","timestamp":1792008830742,"version":"4.4.0"},"reference-count":57,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,25]],"date-time":"2026-02-25T00:00:00Z","timestamp":1771977600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>This study examines how changes in salivary \u03b1-amylase and calcium affect the rheological properties and stability of food emulsions thickened with Locust Bean Gum (LBG) and Pre-gelatinized Rice Flour (RF), containing 10% Medium-chain Triglycerides (MCT). Increasing the LBG: RF ratio improves resistance to simulated saliva dilution. The 1:4 (LBG: RF) emulsion maintained an apparent viscosity within the NDD nectar-like range after simulated saliva addition, making it suitable for patients with dysphagia. Calcium sources from lactate (LC) and gluconate (GC) enhanced the emulsion\u2019s resistance to \u03b1-amylase degradation, especially at a shear rate of 10 s\u22121. The study also evaluated levels according to the International Dysphagia Diet Standardisation Initiative (IDDSI). Both NDD honey-like and pudding-like samples were classified as IDDSI Level 3 by the syringe test, showing that different grading systems and food compositions can lead to variations. After simulated saliva treatment, the 1:4 (LBG: RF) sample showed the least degradation. These findings highlight the significant role of salivary \u03b1-amylase in thickened foods and emphasize the importance of optimizing thickener types and formulation ratios to enhance dietary safety for individuals with dysphagia.<\/jats:p>","DOI":"10.3390\/gels12030192","type":"journal-article","created":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T09:31:32Z","timestamp":1772098292000},"page":"192","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Rheology and Amylase Resistance of Calcium-Enriched Calorie-Dense Emulsions for Dysphagia Management"],"prefix":"10.3390","volume":"12","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, 300, Xuefu Rd., East Dist., Chiayi City 600355, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi-Zhen","family":"Shen","sequence":"additional","affiliation":[{"name":"Department of Food Science, National Chiayi University, 300, Xuefu Rd., East Dist., Chiayi City 600355, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,25]]},"reference":[{"key":"ref_1","first-page":"784","article-title":"Dysphagia in the elderly","volume":"9","author":"Aslam","year":"2013","journal-title":"Gastroenterol. 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