Dysphagia is a condition that particularly affects the elderly, making dietary modification an essential treatment strategy. This involves using various thickened foodstuffs, which must be evaluated using unified, rheological, colloidal, and tribological techniques/standards. During swallowing, food bolus undergoes rapid, nonlinear, large deformations across a wide range of timescales. However, the ideal rheological profile for safe swallowing is still not known, and the study of foods under large deformation is inadequate. This work aimed to employ large-amplitude oscillatory shear (LAOS) analysis to describe the behavior of thicker foods under different timescales. Mayonnaise, a representative with complex rheological behaviors, is considered a suitable model for studying dysphagia-oriented foods. The study used multiple LAOS analysis models, including algebraic stress bifurcation to determine yield points, the Kamani–Donley–Rogers recovery rheology model to identify recoverable and unrecoverable components, and a data-driven constitutive model for precise LAOS behavior prediction. Other methods used included Fourier transform rheology, Lissajous curve, stress decomposition, strain-stiffening and shear-thickening ratios, dissipation ratio, and the sequence of physical processes. Importantly, it was observed that as the testing frequency increased, the apparent nonlinearity trajectories of mayonnaise collapsed inward with slight rotations. The timescale of deformation can strongly or weakly influence the intensity and type of non-Newtonian flows observed depending on the LAOS behaviors at different frequencies. This study enhanced the development and evaluation of dysphagia-oriented products at different timescales from a rheological perspective, which may bring new insight into the on-demand management of dysphagia and motivate innovative ideas in diet design and processing.
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