Abstract
Results of the design of food products that behave as structured fluids and that deliver attributes tailored for dysphasic people are presented in the paper. Dysphagia refers to any disruption in the swallowing processes. Dietary strategies for dysphagia management may include altering food textures and modifying liquid consistencies, while maintaining a high nutritive profile and acceptable sensory attributes. Products presented in the paper are designed by taking into account sustainability criteria. Further knowledge is needed at the product’s mesoscale to improve physical behaviour of the designed structured fluids.
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