The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
Author:
Funder
National Science and Technology Development Agency
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference88 articles.
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2. Can tribology be a tool to help tailor food for elderly population?;Araiza-Calahorra;Current Opinion in Food Science,2022
3. Videofluoroscopic evaluation of normal and impaired oropharyngeal swallowing;Armán;RadioGraphics,2019
4. Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions;Blok;Food Hydrocolloids,2021
5. A bit thick: Hidden risks in thickening products' labelling for dysphagia treatment;Bolivar-Prados;Food Hydrocolloids,2022
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4. Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management;Food Hydrocolloids;2024-11
5. Tailoring oleogel-in-hydrogel pickering emulsion fluid gels as an oral delivery system for different levels of dysphagia: From microstructure to rheological properties;Food Hydrocolloids;2024-11
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