Sensory discrimination of the viscosity of thickened liquids for dysphagia management-Reference-Cited by-同舟云学术

Sensory discrimination of the viscosity of thickened liquids for dysphagia management

Published:2018-08-23 Issue:6 Volume:33 Page:e12464
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Zhong Lei¹^ORCID,Hadde Enrico K.²,Zhou Zeguang¹,Xia Yao¹,Chen Jianshe²

Affiliation:

1. Department of Chemical Engineering, Guangxi Key Laboratory Cultivation Base for Polysaccharide Materials and Modifications, Guangxi University for Nationalities; Nanning Guangxi China

2. School of Food Science and Biotechnology, Zhejiang Gongshang University; Hangzhou Zhejiang China

Funder

Natural Science Foundation of Guangxi Province

Research Funds for Universities in Guangxi

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12464/fullpdf

Reference31 articles.

1. Evaluation of the sensory correlation between touch sensitivity and the capacity to discriminate viscosity;Aktar;Journal of Sensory Studies,2015

2. Dealing with dysphagia;Althaus;Food and Industries,2002

3. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions;Atherton;Nutrition and Dietetics,2007

4. Sensory texture analysis of thickened liquids during ingestion;Chambers;Journal of Texture Studies,2017

5. Food oral processing: Some important underpinning principles of eating and sensory perception;Chen;Food Structure,2014

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