Rheology and the swallow-safe bolus-Reference-Cited by-同舟云学术

Rheology and the swallow-safe bolus

Published:1987-09 Issue:3 Volume:1 Page:113-118
ISSN:0179-051X
Container-title:Dysphagia
language:en
Short-container-title:Dysphagia

Author:

Coster S. T.,Schwarz W. H.

Publisher

Springer Science and Business Media LLC

Subject

Speech and Hearing,Gastroenterology,Otorhinolaryngology

Link

http://link.springer.com/content/pdf/10.1007/BF02412327.pdf

Reference8 articles.

1. Bourne, M.C. 1982.Food and Texture and Viscosity. New York: Academic Press.

2. Christensen, C.M. 1984. Food texture perception. InAdvances in Food Research, eds. E.M. Mrak and G.F. Stewart, 29:159–199. New York: Academic Press.

3. Glicksman, M. 1982. Functional properties of hydrocolloids. InFood hydrocolloids, ed. M. Glicksman, 48–93. Boca Raton, FL: CRC Press.

4. Linden, P., and A.A. Siebens. 1983. Dysphagia: predicting laryngeal penetration.Arch. Phy. Med. Rehabil. 64:281–284.

5. Logemann, J. 1983.Evaluation and Treatment of Swallowing Disorders. San Diego, CA: College Hill Press.

Cited by 55 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of liquid consistency on penetration-aspiration: a Bayesian analysis of two large datasets;Frontiers in Rehabilitation Sciences;2024-02-23

2. Oral Physiology and Mastication;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

3. Bolus rheology of texture adjusted food—Effect of age;Journal of Texture Studies;2023-07-18

4. Bolus rheology of texture‐modified food: Effect of degree of modification;Journal of Texture Studies;2021-05-04

5. Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations;Comprehensive Reviews in Food Science and Food Safety;2021-04-21