Swallowing profiles of food polysaccharide gels in relation to bolus rheology

Author:

Ishihara Sayaka,Nakauma Makoto,Funami Takahiro,Odake Sachiko,Nishinari Katsuyoshi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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2. Principles of objective texture measurement;Bourne,2002

3. Food oral processing – a review;Chen;Food Hydrocolloids,2009

4. The effect of bolus viscosity on swallowing function in neurogenic dysphagia;Clave;Alimentary Pharmacology and Therapeutics,2006

5. Health benefits of saliva: a review;Dodds;Journal of Dentistry,2005

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