Applications of modified plant proteins in dysphagia-friendly foods

With the rapid progression of global population aging and the growing demand for nutrition tailored to individuals with dysphagia, modified plant proteins have emerged as promising candidates for the formulation of easy-to-swallow foods. As an essential macronutrient in the human diet, protein has garnered considerable research interest in the context of texture-modified diets. Plant proteins, offer advantages such as wide availability, cost-effectiveness, health benefits, and environmental sustainability. However, their inherent limitations-including low water solubility, complex tertiary and quaternary structures, and high sensitivity to environmental conditions-significantly constrain their functional performance in dysphagia-targeted food systems. These challenges hinder their ability to meet the stringent textural and processing requirements of easy-to-swallow formulations. Nonetheless, various modification strategies-encompassing physical, chemical, and enzymatic techniques-have been demonstrated to effectively enhance the solubility, gelation behavior, emulsifying capacity, and digestibility of plant proteins, thereby improving their suitability for application in dysphagia-friendly food products.