A Review of Protein-Based Gels as a Food Option for Individuals with Dysphagia: Fabrication, Influencing Factors, and Application Progress

In their daily dietary routine, individuals with dysphagia frequently encounter numerous difficulties that significantly impact their nutritional consumption and overall well-being. The formulation of easy-to-swallow, nutrient-rich foods is a prime focus of contemporary scientific studies. This review systematically summarizes five key construction technologies, including high pressure, ultrasound, microwave, pulsed electric field, and magnetic field, as well as their molecular modification mechanisms for protein-based gels by synthesizing insights from over 110 peer-reviewed studies. It covers three major protein sources, namely plant, animal, and microbial proteins, and analyzes five critical influencing factors such as temperature, salt ions, pH, protein type, and exogenous polysaccharide concentration that regulate gel texture, nutritional retention, and swallowing safety. Additionally, the research prospects and requirements for protein-based gels as food for individuals with dysphagia are explored, emphasizing the optimization of the processing synergy and nutrient balance. As a focused discussion on emerging protein modification technologies and their relevance to dysphagia diets, this review provides a comprehensive theoretical basis for the development of safe, palatable, and nutritious food options for individuals with dysphagia.