Exploring the textural characteristics of foods preferred by Chinese elderly individuals based on IDDSI levels

• Muxi Chen ,

  Contributed equally to this work with: Muxi Chen, Yi Cheng

  Roles Conceptualization, Data curation, Formal analysis, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing – original draft

  * E-mail: Shileiaini_123@163.com (LS); 3255632588@qq.com (MC); Miranda1024@wchscu.cn (YC)

  Affiliations Department of Clinical Nutrition, West China Hospital, Sichuan University, Chengdu, China, West China School of Clinical Medicine, Sichuan University, Chengdu, China

  https://orcid.org/0009-0006-0981-8767

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• Yi Cheng ,

  Contributed equally to this work with: Muxi Chen, Yi Cheng

  Roles Data curation, Formal analysis, Project administration, Writing – original draft, Writing – review & editing

  * E-mail: Shileiaini_123@163.com (LS); 3255632588@qq.com (MC); Miranda1024@wchscu.cn (YC)

  Affiliation Department of Clinical Nutrition, West China Hospital, Sichuan University, Chengdu, China

  https://orcid.org/0009-0006-6495-8842

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• Wen Hu,

  Roles Resources, Supervision, Validation, Writing – review & editing

  Affiliation Department of Clinical Nutrition, West China Hospital, Sichuan University, Chengdu, China

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• Mengyan Wang,

  Roles Data curation, Methodology, Writing – original draft

  Affiliations Department of Clinical Nutrition, West China Hospital, Sichuan University, Chengdu, China, West China School of Clinical Medicine, Sichuan University, Chengdu, China

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• Juan Duan,

  Roles Software, Visualization, Writing – original draft

  Affiliation School of Public Health, Sichuan University, Chengdu, China

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• Lei Shi

  Roles Funding acquisition, Resources, Supervision, Writing – review & editing

  * E-mail: Shileiaini_123@163.com (LS); 3255632588@qq.com (MC); Miranda1024@wchscu.cn (YC)

  Affiliation Department of Clinical Nutrition, West China Hospital, Sichuan University, Chengdu, China

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