Author

Zou Ping

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Review Open access 2026

A review of the use of Hydrocolloids in Texture-Modified Foods for the Management of Dysphagia

This article critically reviews the challenges of hydrophilic hydrocolloids investigated for food fortification purposes, in particular with regards to sensory acceptance, variability in viscosity and risk of nutritional dilution.

Tanzia Islam Shorna, Zou Ping · International journal of res... · 0 citations