Molecular design principles of hydrogels for food texture reconstruction and their oral processing responses

Hydrogels, with three-dimensional networks and responsive properties, offer innovative solutions for precise food texture reconstruction. This review systematically examines the mechanisms by which hydrogels modulate food texture and their dynamic responses during oral processing. Hydrogels achieve texture modification through molecular design (e.g., protein-polysaccharide interactions and ionic crosslinking), structural engineering (e.g., heterogeneous networks and porosity control), and advanced processing techniques (e.g., 3D printing and high-pressure treatment). These strategies enable tailored control over mechanical properties, tribological properties and temporal characteristics, which collectively define sensory perception. During oral processing, hydrogel-based textures exhibit critical functional responses. Optimized cohesiveness and yield stress reduce bolus fragmentation, shortening pharyngeal transit time and mitigating aspiration risks, particularly vital for dysphagia management. Microgel lubrication mimics fats’ lubrication effect, lowering friction coefficients to enhance smoothness in low-fat products. Furthermore, encapsulation within hydrogel networks enables controlled release of flavors and nutrients, improving sensory continuity and nutritional functionality. These attributes make hydrogels highly effective for developing reduced-fat/salt/sugar foods, plant-based meat analogues, and 3D-printed personalized foods. Future advancements hinge on intelligent stimuli-responsive hydrogels, personalized texture design based on oral physiology, and sustainable biomaterials derived from food processing by-products. Integrating these innovations may drive the next generation of hydrogels for precision nutrition, enhancing both sensory pleasure and health outcomes.