Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration-Reference-Cited by-同舟云学术

Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration

Published:2012-11-24 Issue:2 Volume:28 Page:205-211
ISSN:0179-051X
Container-title:Dysphagia
language:en
Short-container-title:Dysphagia

Author:

Seo Chan-Won,Yoo Byoungseung

Publisher

Springer Science and Business Media LLC

Subject

Speech and Hearing,Gastroenterology,Otorhinolaryngology

Link

http://link.springer.com/content/pdf/10.1007/s00455-012-9433-x.pdf

Reference25 articles.

1. Matta Z, Chambers D, Garcia JM, Helverson JM. Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets. J Am Diet Assoc. 2006;106:1049–54.

2. Sopade PA, Halley PJ, Cichero JAY, Ward LC, Hui LS, Teo KH. Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium. J Food Eng. 2008;84:553–62.

3. Adeleye B, Rachal C. Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients. J Am Diet Assoc. 2007;107:1176–82.

4. Dewar RJ, Joyce MJ. Time-dependent rheology of starch thickeners and the clinical implications for dysphagia therapy. Dysphagia. 2006;21:264–9.

5. O’Leary M, Hanson B, Smith C. Viscosity and non-Newtonian features of thickened fluids used for dysphagia therapy. J Food Sci. 2010;75:E330–8.

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