{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T12:17:46Z","timestamp":1791980266320,"version":"4.4.0"},"reference-count":59,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000038","name":"Natural Sciences and Engineering Research Council of Canada","doi-asserted-by":"publisher","award":["ALLRP-2020-555211"],"award-info":[{"award-number":["ALLRP-2020-555211"]}],"id":[{"id":"10.13039\/501100000038","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.mdpi.com"],"crossmark-restriction":true},"short-container-title":["Molecules"],"abstract":"<jats:p>This study investigated the effects of inulin concentration and ultrasonic homogenization on the particle size distribution and microstructure of oil-in-water emulsion gels stabilized with psyllium husk. These gels were then incorporated into meal purees formulated for individuals with dysphagia. Under ultrasound treatment, an increase in inulin from 0% to 20% reduced the average droplet size from 14.98 \u03bcm to 1.58 \u03bcm, indicating a synergistic effect between ultrasound treatment and inulin in reducing and stabilizing droplet size. The optimal formulation under ultrasound was 20% (w\/w) inulin. Scanning electron and polarized light microscopy confirmed that ultrasonic homogenization improved emulsion integrity by minimizing droplet size and promoting encapsulation. Inulin-rich emulsion gels, when added to purees, reduced structural voids, improved matrix cohesion, and lowered expressible fluid content. Enzymatic assays showed enhanced inhibition of \u03b1-amylase and \u03b1-glucosidase, indicating increased resistance to oral enzymatic degradation. Importantly, substituting emulsion gels at 10% (w\/w) did not compromise puree firmness. All formulations met International Dysphagia Diet Standardization Initiative (IDDSI) Level 4 requirements, confirming their suitability for individuals with oropharyngeal dysphagia (OD). These findings demonstrate the potential of psyllium husk-stabilized emulsion gels as innovative texture-modifying agents for dysphagia-friendly food development.<\/jats:p>","DOI":"10.3390\/molecules30193933","type":"journal-article","created":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T07:58:13Z","timestamp":1759305493000},"page":"3933","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Impact of Ultrasound-Treated Emulsion Gels on the Structure of Purees for Oropharyngeal Dysphagia"],"prefix":"10.3390","volume":"30","author":[{"given":"Minfang","family":"Luo","sequence":"first","affiliation":[{"name":"Food Science, Chemistry Department, Carleton University, Ottawa, ON K1S 5B6, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Winifred","family":"Akoetey","sequence":"additional","affiliation":[{"name":"Food Science, Chemistry Department, Carleton University, Ottawa, ON K1S 5B6, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nuria","family":"Mart\u00ed","sequence":"additional","affiliation":[{"name":"Health Biotechnology of Elche, Miguel Hern\u00e1ndez University, 03202 Elche, Alicante, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4711-0744","authenticated-orcid":false,"given":"Domingo","family":"Saura","sequence":"additional","affiliation":[{"name":"Health Biotechnology of Elche, Miguel Hern\u00e1ndez University, 03202 Elche, Alicante, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8278-3226","authenticated-orcid":false,"given":"Farah","family":"Hosseinian","sequence":"additional","affiliation":[{"name":"Food Science, Chemistry Department, Carleton University, Ottawa, ON K1S 5B6, Canada"},{"name":"Institute of Biochemistry, Carleton University, Ottawa, ON K1S 5B6, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e13100","DOI":"10.1111\/nmo.13100","article-title":"The Anatomy and Physiology of Normal and Abnormal Swallowing in Oropharyngeal Dysphagia","volume":"29","author":"Sasegbon","year":"2017","journal-title":"Neurogastroenterol. 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