Minfang Luo, Winifred Akoetey and Farah Hosseinian, with N. Marti and D. Saura of Miguel Hernández University in Spain, report in Molecules how ultrasound-treated emulsion gels change the structure of purees designed for oropharyngeal dysphagia.
Purees for people with swallowing difficulties need to hold a safe, consistent texture. The study shows how emulsion gels prepared with ultrasound can be used to tune that structure.