Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management-Reference-Cited by-同舟云学术

Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management

Published:2022-11 Issue: Volume:132 Page:107857
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kongjaroen Akapong,Methacanon Pawadee,Seetapan Nispa,Fuongfuchat Asira^ORCID,Gamonpilas Chaiwut^ORCID,Nishinari Katsuyoshi^ORCID

Funder

National Science and Technology Development Agency

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference75 articles.

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3. Phase separation, rheology and microstructure of micellar casein–guar gum mixtures;Bourriot;Food Hydrocolloids,1999

4. Rheological aspects of swallowing and dysphagia: Shear and elongational flows;Brito-de la Fuente,2017

5. A day in the life of the fluid bolus”: An introduction to fluid mechanics of the oropharyngeal phase of swallowing with particular focus on dysphagia;Burbidge;Applied Rheology,2016

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