Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management-Reference-Cited by-同舟云学术

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Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management

Published:2024-11 Issue: Volume:156 Page:110377
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Xulian,Chen Yong^ORCID,Dong Menghan,Chen Jianshe

Publisher

Elsevier BV

Reference51 articles.

1. A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum;Abson;Food Hydrocolloids,2014

2. Molecular interactions between gelatin and mucin: Phase behaviour, thermodynamics and rheological studies;Ahmad;Food Hydrocolloids,2020

3. Factors affecting the perception of creaminess of oil-in-water emulsions;Akhtar;Food Hydrocolloids,2005

4. European society for swallowing disorders European Union Geriatric Medicine Society white paper: Oropharyngeal dysphagia as a geriatric syndrome;Baijens;Clinical Interventions in Aging,2016

5. Rheological properties of carboxymethyl cellulose (CMC) solutions;Benchabane;Colloid and Polymer Science,2008

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