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Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Pharmaceutical Alternatives: Polymorphic Form-Related and Particle Size-Related Therapeutic Nonequivalence

Changes in polymorphic forms can significantly influence the bioavailability of poorly soluble drugs. Although the FDA defines pharmaceutical equivalence based on having the same active ingredient, dosage form, and route of administration, it does not automatically disqualify products with different polymorphic forms. This means two products with different polymorphs can still be deemed pharmaceutically equivalent. However, polymorphic differences can affect properties like wettability,...
Biopharmaceutical Factors Influencing Drug Product Design: Overview01:22

Biopharmaceutical Factors Influencing Drug Product Design: Overview

Rational drug product design integrates knowledge of the drug’s physicochemical properties, formulation components, manufacturing techniques, and intended route of administration. Each factor influences the drug’s performance, including how it is released, absorbed, and eliminated in the body.The physicochemical properties of a drug—such as solubility, stability, and particle size—affect its compatibility with excipients and the choice of dosage form. Excipients, though pharmacologically...
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Bioequivalence in generic drugs, such as tablets and capsules, refers to their pharmaceutical equivalence to the brand-name counterparts. However, for therapeutic equivalence, manufacturers must also consider physical attributes like size, shape, and weight (FDA Guidance for Industry, December 2003). Discrepancies in these aspects could impact patient compliance and cause medication errors. For instance, swallowing difficulties, often experienced with larger tablets or capsules, can lead to...
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Solid dosage forms such as tablets and capsules undergo rigorous manufacturing processes to ensure stability and effectiveness. Their dissolution and absorption properties are influenced significantly by the choice of excipients (inactive ingredients that serve various roles in the formulation), and the methodology applied during production. The manufacturing parameters, such as compression force and granulation techniques, significantly affect dissolution rates. Elevated compression forces...
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Physiology of the Gastrointestinal System I: Ingestion and Propulsion

The physiology of the gastrointestinal system begins with ingestion as food enters the mouth.

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Related Experiment Video

Updated: Jun 17, 2026

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models
08:32

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models

Published on: March 1, 2015

Texture Design, Reconstitution, and Rheological Control in Powdered Food Systems for Dysphagia: A Critical

Caroline Dos Santos Lima1, Suzana Caetano da Silva Lannes1

  • 1Department of Biochemical-Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil.

Journal of Texture Studies
|June 16, 2026
PubMed
Summary

Powdered foods for dysphagia require careful texture design, considering reconstitution and oral processing. Optimizing powder properties and preparation ensures safe and effective swallowing for individuals with dysphagia.

Keywords:
IDDSIdysphagiafood textureoral processingpowder reconstitutionrheologytribology

Related Experiment Videos

Last Updated: Jun 17, 2026

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models
08:32

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models

Published on: March 1, 2015

Area of Science:

  • Food science and technology
  • Rheology and tribology
  • Clinical nutrition and swallowing disorders

Background:

  • Dysphagia management often focuses on clinical aspects, overlooking the critical role of food texture development during preparation and oral processing.
  • The International Dysphagia Diet Standardisation Initiative (IDDSI) provides a framework, but variations within texture levels necessitate a deeper understanding of food properties.
  • Powdered food systems involve complex interactions influencing bolus homogeneity, stability, and functional appropriateness for swallowing.

Purpose of the Study:

  • To critically review powdered foods for dysphagia from a texture design perspective.
  • To integrate evidence from clinical management, IDDSI, rheology, tribology, powder science, and reconstitution.
  • To highlight the importance of formulation-driven development for optimizing dysphagia diets.

Main Methods:

  • Comprehensive literature search across major scientific databases (PubMed/MEDLINE, Scopus, Web of Science, ScienceDirect).
  • Inclusion of seminal and recent studies using backward and forward citation tracking.
  • Analysis of factors influencing powder reconstitution and oral texture, including particle properties, hydrocolloid interactions, and processing parameters.

Main Results:

  • Liquids within the same IDDSI level exhibit significant differences in rheological and sensory properties.
  • Powder characteristics (particle size, porosity, surface properties) and mixing protocols dictate wetting, dispersion, and uniformity.
  • Thickener performance in complex matrices is matrix- and time-dependent, challenging dose standardization.

Conclusions:

  • A formulation-driven approach is essential for developing effective powdered dysphagia foods.
  • Integrated optimization of powder architecture, hydrocolloid selection, preparation, and texture verification is crucial.
  • Reconstitutable powders offer potential for standardization and logistical benefits when reconstitution and oral texture are systemically considered.