Trends in Food Science & Technology最新文献

{"title":"Nonthermal processing technologies to produce low glycemic index starch","authors":"Rungtiwa Wongsagonsup ,&nbsp;Weiming Chen ,&nbsp;Qiang Huang ,&nbsp;Gitanjali S. Deokar ,&nbsp;Papungkorn Sangsawad ,&nbsp;Fahad Al-Asmari ,&nbsp;Rayudika Aprilia Patindra Purba ,&nbsp;Kasim Sakran Abass ,&nbsp;Nilesh Nirmal","doi":"10.1016/j.tifs.2026.105589","DOIUrl":"10.1016/j.tifs.2026.105589","url":null,"abstract":"<div><h3>Background</h3><div>Native starch hydrolyzes rapidly by digestive enzymes, resulting in rapid glucose release and an elevation in blood glucose level. The consistent intake of a high glycemic diet could lead to metabolic disorders (diabetes, obesity, etc.). Therefore, reducing the starch digestibility through structural modification is the priority of the research for food scientists. Traditional, thermal, or chemical treatments include various disadvantages, such as high energy consumption, degradation of active compounds, chemical residue, etc. Therefore, alternative nonthermal processing technologies have emerged as a promising option to conventional methods for modifying starch structure and reducing digestibility.</div></div><div><h3>Scope and approach</h3><div>This review investigated the mechanisms, processing parameters, and applications of non-thermal technologies, including ultrasonication, cold plasma, high hydrostatic pressure, and pulsed electric field treatments for producing low glycemic index (GI) starch. Additionally, challenges, obstacles, and possible future perspectives of these techniques have been discussed.</div></div><div><h3>Key findings</h3><div>These technologies alter starch structure by disrupting crystallinity, promoting molecular rearrangement, enhancing resistant starch formation, and facilitating complexation with bioactive compounds while preserving heat-sensitive components. Ultrasonication modifies granular structure and enhances amylose-lipid complex formation, while cold plasma introduces functional groups and promotes cross-linking. High hydrostatic pressure can transform crystalline structures and promote resistant starch formation under controlled conditions. On the other hand, pulsed electric field treatment affects starch granule integrity and crystallinity. Optimizing process parameters is critical as excessive treatment can reverse beneficial effects. With certain caveats, these technologies herein offer sustainable, energy-efficient alternatives for developing low-glycemic index starch for functional food development.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105589"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"To label or not to label? A meta-regression analysis of consumer willingness to pay for sustainability claims","authors":"Giulia Andreani ,&nbsp;Juan Tur-Cardona ,&nbsp;Federico Antonioli ,&nbsp;Jesus Barreiro-Hurle ,&nbsp;Giovanni Sogari ,&nbsp;Davide Menozzi","doi":"10.1016/j.tifs.2025.105435","DOIUrl":"10.1016/j.tifs.2025.105435","url":null,"abstract":"<div><h3>Background</h3><div>Sustainability labels (SLs) are increasingly promoted to guide consumer behavior towards more sustainable consumption choices. As a result, research on SLs has increased with numerous studies and reviews highlighting how specific sustainability claims are valued by consumers.</div></div><div><h3>Scope and approach</h3><div>This study presents a comprehensive meta-analysis of willingness to pay (WTP) for SLs displayed on food products, including a wide range of studies focusing on diverse food categories. To conduct the meta-analysis on SLs, Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines was used.</div></div><div><h3>Key findings and conclusion</h3><div>The analysis reveals that consumers, on average, are willing to pay a 29 % price premium for products bearing SLs. This mean value masks significant heterogeneity in relation to label and product categories as well as consumer socioeconomic factors. Notably, carbon labels were associated with lower percentage premium WTP, while geographic and animal welfare labels drove higher premiums. From a product perspective, higher percentage premium WTP is observed for SL when used in meat, dairy, alcohol, coffee, and cereals when compared to vegetables. Moreover, consumers in higher-education segments tend to exhibit lower relative WTP, potentially reflecting greater skepticism toward label claims. Percentage WTP premium also decreases with higher product prices, indicating price sensitivity. Studies published after 2017 tend to report higher percentage WTP premium values, possibly linked to increased awareness of sustainability issues. The results empower policymakers, marketers, and stakeholders seeking to design more effective sustainability communication strategies, emphasizing the importance of label type, context, and consumer segmentation.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105435"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of artificial intelligence for assessing chemistry and safety of edible insects: A roadmap for functional innovation","authors":"Fernando E. Alejandro Ruiz ,&nbsp;Eduardo Tejera ,&nbsp;Andrea M. Liceaga ,&nbsp;José M. Álvarez-Suárez","doi":"10.1016/j.tifs.2026.105594","DOIUrl":"10.1016/j.tifs.2026.105594","url":null,"abstract":"<div><h3>Background</h3><div>Edible insects are increasingly recognized as sustainable and nutritious alternatives to conventional animal proteins, yet their wider adoption is limited by compositional variability, food safety concerns, authentication challenges, and consumer trust. Addressing these issues requires integrative analytical approaches capable of handling complex biochemical and environmental data.</div></div><div><h3>Scope and approach</h3><div>This commentary examines how artificial intelligence (AI) can support edible insect research across nutritional profiling, techno-functional modeling, bioactive compound discovery, safety assessment, and traceability. Rather than reviewing individual algorithms, we propose a conceptual roadmap that integrates multi-omic data, spectroscopic fingerprints, and environmental metadata into predictive and decision-support frameworks aligned with regulatory and governance needs.</div></div><div><h3>Key conclusions</h3><div>AI enables a shift from descriptive analyses toward predictive and scalable models of insect composition, functionality, and safety. By linking molecular characterization with process- and system-level monitoring, AI-based frameworks can support dynamic hazard analysis, species authentication, and innovation pathways for insect-based foods. The novelty of this commentary lies in positioning AI as a unifying, cross-scale enabler that connects chemistry, safety, functionality, and governance within a coherent roadmap for future edible insect systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105594"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carbon dots as sustainable antioxidants in active food packaging applications: A review","authors":"Swati Sharma ,&nbsp;Zohreh Riahi ,&nbsp;Ajahar Khan ,&nbsp;Narayan Chandra Mishra ,&nbsp;Ruchir Priyadarshi ,&nbsp;Jong-Whan Rhim","doi":"10.1016/j.tifs.2026.105602","DOIUrl":"10.1016/j.tifs.2026.105602","url":null,"abstract":"<div><h3>Background</h3><div>Oxidative deterioration significantly limits the shelf life and quality of food products, while consumer demand grows for safer, more sustainable packaging. Carbon dots, owing to their tunable surface chemistry, structural versatility, and potent antioxidant capacity, are emerging as promising alternatives to conventional chemical antioxidants in active food packaging.</div></div><div><h3>Scope and approach</h3><div>This review examines the antioxidant mechanisms of carbon dots, including hydrogen atom transfer, single-electron transfer, single-electron transfer–proton transfer, radical adduct formation, and the interruption of oxidative chain propagation, across diverse food systems. This study evaluates the effect of carbon nanodots on preserving the sensory characteristics and nutritional quality of fresh produce, meat, seafood, dairy products, beverages, and bakery products by preventing lipid and protein oxidation. The review also examines the sustainability, cost-effectiveness, scalability, and safety of carbon dots, particularly those sourced from edible or agro-biomass materials, and discusses the commercialization potential in clean-label and convenient food packaging sectors.</div></div><div><h3>Key findings and conclusions</h3><div>Carbon dot-based packaging effectively suppresses multiple oxidation pathways, thereby safeguarding the sensory and nutritional attributes of food across various categories. Edible or biomass-derived carbon dots demonstrate low toxicity, biocompatibility, and potential for safe human exposure. Coupled with their sustainability and economic viability, carbon dots present a commercially appealing alternative to conventional antioxidants, poised to advance clean-label, sustainable packaging in oxidative-sensitive products, particularly within the convenience food industry.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105602"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biobased 2,5-thiophenedicarboxylic acid (TFDCA)-based polyesters for the next-generation food packaging: Progress and future prospects","authors":"Sunan Tian ,&nbsp;Annan Du ,&nbsp;Yang Wei ,&nbsp;Xingbao Tao ,&nbsp;Bing Xue","doi":"10.1016/j.tifs.2026.105617","DOIUrl":"10.1016/j.tifs.2026.105617","url":null,"abstract":"<div><div>The development of environmentally friendly and sustainable polymer materials for food packaging is one of the major tasks facing polymer material research today, as well as a major challenge. Studies on the synthesis, structure-property relationships, and applications of biobased 2,5-thiophenedicarboxylic acid (TFDCA)-based polyesters have received widespread attention in the recent five years, yet there has been no review reported on this emerging research field till now. As the first review of this field, this review focuses on the recent research progress, common challenges, and promising opportunities related to biobased TFDCA-based polyesters for food packaging, systematically discussing the synthetic methodology and their comprehensive properties, such as thermal, mechanical, gas and water vapor barrier, and biodegradable properties. Other aspects highlighted are their crystallization behaviors and chemical recovery as well as a wide range of promising applications. The biobased routes for the synthesis of TFDCA are also involved. Finally, a brief summary of the key issues waiting to be addressed and twelve near future research directions are suggested. The target of this review is to reveal the development course of biobased TFDCA-based polyesters and help researchers to understand them more deeply and systematically in a short period of time, so as to advance their sustainable development for the next-generation food packaging scientifically and effectively.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105617"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Alternaria alternata and its mycotoxins: Sources, toxicological analysis, and control strategies","authors":"Xinyue Zhang ,&nbsp;Feng Ye ,&nbsp;Chenxi Yang ,&nbsp;Yingying Zhang ,&nbsp;Yujie Zhong ,&nbsp;Yueting Sun ,&nbsp;Shixin Liu ,&nbsp;Xiaoyue Xiao ,&nbsp;Qin Wu ,&nbsp;Huan Liu ,&nbsp;Yongshu Li ,&nbsp;Jianjun Hou ,&nbsp;Xixia Liu ,&nbsp;Zhen-Lin Xu","doi":"10.1016/j.tifs.2026.105572","DOIUrl":"10.1016/j.tifs.2026.105572","url":null,"abstract":"<div><h3>Background</h3><div><em>Alternaria alternata</em> is a ubiquitously distributed saprophytic fungus that colonizes diverse crops (e.g., citrus, tomato, apple) and synthesizes multiple mycotoxins, thereby posing a severe threat to agricultural productivity and food safety. Previous studies have delineated the taxonomic lineage of <em>A. alternata</em>, its allergenic components, and the toxicological mechanisms of individual mycotoxins, including alternariol and tenuazonic acid. However, a systematic understanding of <em>A. alternata</em> from contamination sources to mitigation strategies remains elusive, and the cross-host hazards induced by its strains have not garnered sufficient attention.</div></div><div><h3>Scope and approach</h3><div>This review systematically summarized the latest research advances pertaining to <em>A. alternata</em>, with a focus on three core dimensions: the ecological niches that harbor this fungus, the toxicological mechanisms of its mycotoxins, and the corresponding detection methodologies and control strategies.</div></div><div><h3>Key findings and conclusions</h3><div><em>A. alternata</em> exhibits broad ecological adaptability across diverse niches, and its mycotoxins exert multifaceted toxic effects on hosts. Current detection techniques and control measures provide partial solutions to fungal contamination, but their efficacy requires further optimization. This review concludes that the integrated analysis of cross-host toxic hazards and the development of green control technologies will constitute pivotal research directions for mitigating fungal contamination and mycotoxin risks in the food and agriculture sectors.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105572"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Before food was safe: Chemists and the long fight against adulteration","authors":"Francisco José Díaz-Galiano","doi":"10.1016/j.tifs.2026.105595","DOIUrl":"10.1016/j.tifs.2026.105595","url":null,"abstract":"<div><h3>Background</h3><div>Food safety emerged through a long and contested historical process shaped by food fraud, recurrent poisoning, and public conflict. Written sources from antiquity already describe deliberate adulteration, but the scale and impact of these practices increased sharply with the expansion of trade and, later, with nineteenth-century industrialization. During this period, repeated health crises and public scandals exposed the health risks associated with adulterated foods and the inability of existing legal frameworks to control them effectively.</div></div><div><h3>Scope and approach</h3><div>This review traces the historical development of food safety regulation by examining the growing involvement of chemists and physicians in food control from the nineteenth to the twentieth century. Drawing on historical records, it follows how analytical techniques were used to identify adulteration, toxic additives, and poor storage conditions, and how chemical analysis was progressively incorporated into formal regulatory systems.</div></div><div><h3>Key findings and conclusions</h3><div>The historical record shows that food safety regulation developed in response to conflict rather than consensus. Public outrage, regulatory failure, and repeated crises drove governments to adopt chemical analysis as a routine tool of control. Over time, advances in analytical chemistry increased the capacity to detect contaminants and adulterants at progressively lower levels. This trajectory reveals analytical chemistry not as a neutral technical add-on, but as a discipline shaped by social pressure and central to the construction of modern food safety systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105595"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ginseng as an immune-enhancing food ingredient and its hydroponic cultivation development","authors":"Chang Hyung Lee ,&nbsp;Jiyun Lee ,&nbsp;Jung Han Yoon Park ,&nbsp;Ki Won Lee","doi":"10.1016/j.tifs.2026.105597","DOIUrl":"10.1016/j.tifs.2026.105597","url":null,"abstract":"<div><h3>Background</h3><div>The COVID-19 pandemic has substantially increased global demand for immune-enhancing substances, prompting consumers to seek functional food ingredients that bolster immune health. Concurrently, as environmental issues such as global warming and climate change have gained prominence following the pandemic, there has been a marked surge in demand for eco-friendly products and sustainable agricultural methods. Ginseng (<em>Panax ginseng</em>), well-regarded for its rich bioactive components including ginsenosides, polyphenols, and polysaccharides has attracted particular interest due to its capacity to bolster the immune system and provide health benefits for a range of conditions.</div></div><div><h3>Scope and approach</h3><div>This review critically examines recent research on hydroponic ginseng cultivation through a food science lens, addressing how precisely controlled growing conditions can improve ginseng's yield, quality, and bioactive compound profile. By evaluating current studies, we explore the practical applications of hydroponic ginseng in functional food innovation, while also assessing its ecological advantages in terms of resource efficiency and minimized environmental impact.</div></div><div><h3>Key findings and conclusions</h3><div>Research indicates that hydroponic cultivation techniques can enhance the growth, quality, and bioactive phytochemical concentrations of ginseng by enabling precise control of nutrients, humidity, and temperature. This improved cultivation environment may amplify ginseng's immune-boosting effects and meet the evolving consumer demand for both natural health foods and sustainable farming practices. Additionally, hydroponic systems reduce the need for pesticides, conserve water resources, and mitigate some of the adverse effects associated with soil-based agriculture. By integrating hydroponic technology into ginseng production, producers can potentially overcome the challenges of traditional cultivation, provide a higher-quality product with stronger immune-enhancing properties, and support a more sustainable and environmentally conscious food industry. Advancements in technology and further research into precise cultivation techniques may solidify the role of hydroponic ginseng as a functional food ingredient capable of meeting escalating global demands for immune-enhancing and environmentally responsible products.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105597"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Towards harmonisation in food authentication: How to establish maximum tolerable levels of food adulterants?","authors":"Nicolai Zederkopff Ballin ,&nbsp;Kristian Holst Laursen ,&nbsp;Alina Mihailova ,&nbsp;Janet Riedl","doi":"10.1016/j.tifs.2026.105609","DOIUrl":"10.1016/j.tifs.2026.105609","url":null,"abstract":"<div><h3>Background</h3><div>The absence of a coherent regulatory framework for setting limits on adulterants hampers compliance assessment in food authenticity testing. Regulatory limits should be well-defined and applied to protect consumers while accommodating unavoidable industrially derived components. Current practice reveals missing limits or poor transparency, reflecting broader regulatory ambiguity.</div></div><div><h3>Scope and approach</h3><div>We propose a practical framework to define maximum tolerable levels (MTLs) for non-authentic components arising from addition, dilution or substitution. The framework links an industrial baseline to a three-level grading system reflecting cultural, contextual and sustainability impacts and is implemented using a simple formula.</div></div><div><h3>Key findings and conclusions</h3><div>The framework applies low-, moderate-, and high-severity grades that progressively tighten MTLs while remaining compatible with existing food authentication testing. The framework enables academic institutions and competent authorities to derive transparent, MTLs applicable across jurisdictions, supporting future international harmonisation in food authentication and risk-based regulatory decision making globally.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105609"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in the application of food polysaccharides and rheology in dysphagia diets","authors":"Jiatong Xu ,&nbsp;Qirong Dong ,&nbsp;Pengfei Liu ,&nbsp;Liang Zhang ,&nbsp;Xiayu Liu ,&nbsp;Peichao Zhang ,&nbsp;Boyuan Guan ,&nbsp;Zhixiang Cai ,&nbsp;Donghong Liu","doi":"10.1016/j.tifs.2026.105591","DOIUrl":"10.1016/j.tifs.2026.105591","url":null,"abstract":"<div><h3>Background</h3><div>The chronic diseases and decline in quality of life associated with an ageing population have become significant challenges to human societal development. Dysphagia, a high-prevalence condition associated with ageing, can lead to aspiration pneumonia or even death. The most effective treatment for dysphagia involves using polysaccharides to thicken or modify the food texture, ensuring safe swallowing and addressing the risk of malnutrition.</div></div><div><h3>Scope and approach</h3><div>This review begins by analyzing the swallowing process and the classification standards for foods aimed at dysphagia. It subsequently categorizes polysaccharides used in dysphagia diet management, discusses the relationship between polysaccharide structure and properties, and reviews recent advances in their application for dysphagia. Finally, the shear (viscosity, viscoelasticity, thixotropy, and yield stress) and extensional flow properties of polysaccharide-based diets are investigated, with emphasis on the importance of nonlinear rheology.</div></div><div><h3>Key findings and conclusions</h3><div>In the development of dysphagia-friendly foods, an increasing number of active polysaccharides are being employed to thicken and modulate the texture of diets, ensuring safe swallowing while imparting functional properties. Rheological studies of dysphagia foods require simultaneous consideration of shear and extension rheological behavior, wherein yield behavior and thixotropy relate to the initiation of flow and structural recovery of bolus, yet research in this area remains relatively scarce. Large amplitude oscillatory shear (LAOS) is an effective method for analyzing food structure and its response under complex conditions. Compared to the International Dysphagia Diet Standardization Initiative (IDDSI), systematic and comprehensive rheological studies enable more precise evaluation of polysaccharide-thickened boluses, thereby promoting rational diet design and safe swallowing.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105591"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}