Concepedia

Texture-modified Diets

Texture-Modified Diet is a type of clinical dietary intervention that modifies the physical consistency of food and beverages to facilitate safe and effective oral intake, particularly for older adults with dysphagia or masticatory impairments, by altering texture through standardized levels of softness, viscosity, or particle size.

168

Publications

10.8K

Citations

658

Authors

314

Institutions

Publications per year

2017–2026

91

Variants

Texture-modified Diet

Parents

Children

Publications

168

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

Millet based Nutritious Powder for the Geriatric Population

Abir Chakravorty, Jyotsana Patel, Arpit Patidar et al. · International Journal of Innovative Science and Research Technology (IJISRT) · 2024 · 959 citations · Full text

, , +17

Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients

E. S. TROUTT, Melvin C. Hunt, D.E. Johnson et al. · Journal of Food Science · 1992 · 374 citations

, , +15

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

Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties

S. N. Raghavendra, Navin K. Rastogi, K.S.M.S. Raghavarao et al. · European Food Research and Technology · 2004 · 260 citations

, , +17

1–5 of 168

Authors

658

  1. CG
    Ciarán G. Forde

    Clinical Nutrition Research Centre, Singapore

    6 publications · 528 citations

    6

    h-index

  2. JK
    Jun Kayashita

    Prefectural University of Hiroshima, Japan

    5 publications · 1.2K citations

    5

    h-index

  3. AS
    Akio Shimizu

    Aichi Medical University, Japan

    5 publications · 157 citations

    5

    h-index

  4. PT
    Pau Talens

    Universitat Politècnica de València, Spain

    4 publications · 193 citations

    4

    h-index

  5. RG
    Raúl Grau

    Universitat Politècnica de València, Spain

    4 publications · 193 citations

    4

    h-index

1–5 of 658

Institutions

314

  1. The University of Queensland

    Brisbane, Australia

    7 h-index

    14 publications

    930 citations

  2. University of Auckland

    Auckland, New Zealand

    7 h-index

    26 publications

    1.1K citations

  3. Wageningen University & Research

    Wageningen, The Netherlands

    7 h-index

    13 publications

    874 citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    25 publications

    2.1K citations

  5. Aichi Medical University

    Nagakute, Japan

    5 h-index

    17 publications

    495 citations

  6. Agency for Science, Technology and Research

    Singapore, Singapore

    5 h-index

    16 publications

    1.6K citations

  7. Clinical Nutrition Research Centre

    Singapore, Singapore

    5 h-index

    16 publications

    1.6K citations

  8. Prefectural University of Hiroshima

    Hiroshima, Japan

    5 h-index

    6 publications

    1.3K citations

1–8 of 314

Venues

  1. Food Hydrocolloids

    9 publications · 575 citations

    9

    h-index

  2. Journal of Texture Studies

    8 publications · 297 citations

    8

    h-index

  3. Appetite

    7 publications · 338 citations

    7

    h-index

  4. Dysphagia

    5 publications · 1.2K citations

    5

    h-index

  5. Journal of Food Science

    JFS · 5 publications · 634 citations

    5

    h-index

1–5