Functional protein-based emulsions for dysphagia management in the elderly: stability mechanisms, rheological design, and translational prospects.

As the global population ages, the demand for safe, nutritious, and palatable foods for elderly individuals with dysphagia has become increasingly critical. Protein-based emulsions have emerged as a prominent area of research due to their tunable mesoscopic structures and swallowing adaptability. This review systematically examines the design principles and applications of various protein-based emulsions in swallowing-friendly foods, assesses the advantages and limitations of different emulsion preparation techniques, and evaluates the methods used to characterize swallowing-friendly foods. On this basis, it further identifies key challenges that require urgent attention, including the difficulty in harmonizing emulsion stability, functionality, and palatability; the gap between standardization and personalization; the insufficiency of clinical validation, and the limitation of cultural adaptability. Future research should be guided by the coupling mechanism of "Interface-Rheology-Swallowing", highlighting multidisciplinary innovation, advancing the specialized medical food industry and providing personalized nutritional solutions for elderly individuals with dysphagia.