Rheological and tribological properties of seaweed powders as thickeners for liquid foods-Reference-Cited by-同舟云学术

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Rheological and tribological properties of seaweed powders as thickeners for liquid foods

Published:2024-09 Issue: Volume:154 Page:110116
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Covacevich Leyla^ORCID,Aguilera José Miguel,Moreno M. Carolina^ORCID,Brossard Natalia^ORCID,Osorio Fernando^ORCID

Funder

ANID

Publisher

Elsevier BV

Reference60 articles.

1. Designing foods for an increasingly elderly population: A challenge of the xxi century;Aguilera;Current Opinion in Food Science,2023

2. Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption;Badia‐Olmos;Journal of Texture Studies,2022

3. Pairing physical and sensory properties of dysphagia thickeners to understand disliking;Baixauli;Food Hydrocolloids for Health,2023

4. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel;Ben Tobin;Food & Function,2020

5. Comparing rheological, tribological, and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions;Blok;Food Hydrocolloids,2021

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