The thixotropic and rheopectic behaviour of maize starch and maltodextrin thickeners used in dysphagia therapy

Author:

Dewar Richard J.,Joyce Malcolm J.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference45 articles.

1. Modelling the time-dependent rheological beahaviour of semisolid foodstuffs;Abu-Jdayil;Journal of Food Engineering,2003

2. Rheology of starch–milk–sugar systems: Effect of heating temperature;Abu-Jdayil;Carbohydrate Polymers,2004

3. Viscoelastic properties of maize starch/hydrocolloid pastes and gels;Alloncle;Food Hydrocolloids,1991

4. Eating problems and nutritional status during hospital stay of patients with severe stroke;Axelsson;Journal of American Dietetic Association,1989

5. An examination of the composite model for starch gels;Carnali;Journal of Rheology,1996

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