First published · Last updated
Pea protein isolate modified by Persian gum and ultrasound treatment as a thickening agent for dysphagia-oriented instant rice porridge
Journal article describing experimental modification of pea protein isolate with Persian gum and ultrasound to produce a thickening agent for instant rice porridge intended for people with dysphagia. Publisher is listed as Elsevier BV and the item is dated 2026-10-01.
Categories: science-and-space, public-health, technology, positive-progress
Generated scores
Scores are based on the cited reporting and use a 1–10 scale. Read the methodology.
- Confidence
- 6/10
- Geographic reach
- 1/10
- Global importance
- 2/10
- Impact magnitude
- 2/10
- Positivity
- 7/10
- Urgency
- 1/10
Why it matters
The study could inform formulation of ready-to-eat foods for people with dysphagia.

