Rheological properties are critical in the design of dysphagia foods. Interfacial behavior is a critical factor in determining the rheological properties of emulsions. In this study, dysphagia foods were prepared by thickening soy protein-based liquid systems with xanthan gum, guar gum, and pectin. Interfacial behavior in dysphagia foods was focused on using interfacial dilatational rheology and quartz crystal microbalance with dissipation technique. The results showed that xanthan gum/soy protein and pectin/soy protein composite particles exhibited higher dynamic interfacial tension than soy protein particles. The results were opposite for guar gum/soy protein composite particles. Moreover, the thickness and mass of the interfacial layers formed by XG/SP and GG/SP were greater than that of P/SP, with the most stable interfacial microstructure formed by XG/SP. This study reveals the correlation between the physical properties and interfacial behavior of dysphagic foods and provides insights for the development of novel dysphagic foods.
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| http://dx.doi.org/10.1016/j.foodchem.2025.143263 | DOI Listing |
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