On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management
Author:
Funder
National Science and Technology Development Agency
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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2. Some properties of xanthan gum in aqueous solutions: effect of temperature and pH;Brunchi;J. Polym. Res.,2016
3. Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications;Carmona;Rheol. Acta,2015
4. Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety;Cichero;Nutr. J.,2013
5. Adjustment of food textural properties for elderly patients;Cichero;J. Texture Stud.,2016
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