Comparative Study on the Hardness, Adhesiveness, and Cohesiveness of Ingredients on the Basis of IDDSI Levels and Ingredient Selection.

Overall cross‐level comparisons using the Kruskal–Wallis test revealed highly significant differences for all three texture parameters ( p < 0.05), accompanied by large effect sizes ( η 2 = 0.81 for hardness, 0.54 for adhesiveness, and 0.67 for cohesiveness), indicating that IDDSI level accounted for a substantial proportion of variability in texture properties (Table 2 ).

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