Concepedia

Food Texture Modification

Food Texture Modification is a clinical intervention strategy that involves altering the physical consistency of food to enhance swallow safety and reduce aspiration risk in individuals with dysphagia.

122

Publications

6.9K

Citations

504

Authors

256

Institutions

Publications per year

2017–2026

82

Parents

Publications

122

Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Julie A. Y. Cichero, Peter Lam, Catriona M. Steele et al. · Dysphagia · 2016 · 1.1K citations · Full text

, , +17

Comparison of energy and protein intakes of older people consuming a texture modified diet with a normal hospital diet

Lucy Wright, D. Cotter, Mary Hickson et al. · Journal of Human Nutrition and Dietetics · 2005 · 268 citations

, , +17

Texture‐modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions

Nutrition & Dietetics · 2007 · 190 citations

, , +17

Texture-modified foods for the elderly: Status, technology and opportunities

José Miguel Aguilera, Dong‐Jun Park · Trends in Food Science & Technology · 2016 · 181 citations

, , +12

Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of Choice

Julie A. Y. Cichero · Geriatrics · 2018 · 178 citations · Full text

, , +17

1–5 of 122

Authors

504

  1. JA
    Julie A. Y. Cichero

    The University of Queensland, Australia

    6 publications · 1.6K citations

    6

    h-index

  2. CM
    Catriona M. Steele

    Toronto Rehabilitation Institute, Canada

    4 publications · 1.2K citations

    4

    h-index

  3. JC
    Jianshe Chen

    Zhejiang Gongshang University, China

    4 publications · 1.2K citations

    4

    h-index

  4. SP
    Sangeeta Prakash

    The University of Queensland, Australia

    3 publications · 99 citations

    3

    h-index

  5. RG
    Raúl Grau

    Universitat Politècnica de València, Spain

    3 publications · 68 citations

    3

    h-index

1–5 of 504

Institutions

256

  1. The University of Queensland

    Brisbane, Australia

    8 h-index

    13 publications

    964 citations

  2. Ministry of Agriculture and Rural Affairs

    Beijing, China

    5 h-index

    14 publications

    563 citations

  3. Wageningen University & Research

    Wageningen, The Netherlands

    4 h-index

    9 publications

    473 citations

  4. Zhejiang Gongshang University

    Hangzhou, China

    4 h-index

    11 publications

    1.6K citations

  5. Shaanxi University of Science and Technology

    Xi'an, China

    4 h-index

    17 publications

    1.8K citations

  6. RMIT University

    Melbourne, Australia

    4 h-index

    11 publications

    591 citations

  7. Universitat Politècnica de València

    Valencia, Spain

    4 h-index

    17 publications

    517 citations

  8. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    15 publications

    684 citations

1–8 of 256

Venues

  1. Journal of Texture Studies

    12 publications · 563 citations

    12

    h-index

  2. Food Hydrocolloids

    11 publications · 693 citations

    11

    h-index

  3. Dysphagia

    7 publications · 1.3K citations

    7

    h-index

  4. Journal of Food Engineering

    4 publications · 281 citations

    4

    h-index

  5. Food Bioscience

    4 publications · 190 citations

    4

    h-index

1–5