{
  "abstract": "Edible gels - or thickened drinks - are often used to help dysphagic patients to get hydrated. They are usually sorted thanks to the IDDSI classification, based on proto-rheological tests....",
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    {
      "name": "Arnaud Saint-Jalmes"
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  "doi": "10.1039/d6fo02521h",
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  "pdf_url": "https://hal.science/hal-05849714/document",
  "pmcid": null,
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  "published": "2026-11-03",
  "publisher": "Cambridge : Royal Society of Chemistry",
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      "origin": "hal:1.phys.cond",
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  "title": "Instrumental and oral rheometry on model gelled waters: formulation effects and correlations between mechanical and sensory profiles",
  "title_text": "Instrumental and oral rheometry on model gelled waters: formulation effects and correlations between mechanical and sensory profiles",
  "type": "peer-reviewed",
  "updated_at": "2026-11-05T12:20:12Z",
  "url": "https://research.draconitic.com/paper/c69k1qdzsrzt2",
  "venue": "Food and Function",
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