Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,General Medicine,Food Science
Reference17 articles.
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2. Time-dependent rheology of starch thickeners and the clinical implications for dysphagia therapy;Dewar;Dysphagia,2006
3. Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing;Taniguchi;J Appl Physiol,2008
4. Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders;Stanek;J Am Diet Assoc,1992
5. A comparison of consistency and taste of five commercial thickeners;Pelletier;Dysphagia,1997
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