Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing

Author:

Ross Alexander I.V.,Tyler Philippa,Borgognone M. Gabriela,Eriksen Bernadette M.

Funder

Queensland Government Department of Agriculture and Fisheries, Australia,

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Pharyngeal effects of bolus volume, viscosity, and temperature in patients with dysphagia resulting from neurologic impairment and in normal subjects;Bisch;J. Speech Hear. Res.,1994

2. Viscosity is not a parameter of postdeglutitive pharyngeal residue: quantification and analysis with scintigraphy;Bogaardt;Dysphagia,2007

3. Food Texture and Viscosity: Concept and Measurement;Bourne,2002

4. Rheological aspects of swallowing and Dysphagia: shear and elongational flows;Brito-de la Fuente;Med Radiol Diagn Imaging,2017

5. ASReml-R Reference Manual;Butler,2009

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