Rheological properties of thickened barium liquids prepared with xanthan gum‐based thickener and barium powder used in the diagnosis of dysphagia: Effect of thickener concentration and serving temperature-Reference-Cited by-同舟云学术

Rheological properties of thickened barium liquids prepared with xanthan gum‐based thickener and barium powder used in the diagnosis of dysphagia: Effect of thickener concentration and serving temperature

Published:2021-02-05 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Park Jaechun¹,Yoo Byoungseung¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology Dongguk University‐Seoul Goyang Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15234

Reference20 articles.

1. Comparison of the Rheological Properties of Ready-to-Serve and Powdered Instant Food–Thickened Beverages at Different Temperatures for Dysphagic Patients

2. Characterizing the Flow of Thickened Barium and Non-barium Liquid Recipes Using the IDDSI Flow Test

3. Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets

4. Steady and dynamic rheological properties of thickened beverages used for dysphagia diets

5. How Thick Is Thick? Multicenter Study of the Rheological and Material Property Characteristics of Mealtime Fluids and Videofluoroscopy Fluids

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods;Critical Reviews in Food Science and Nutrition;2024-03-31

2. Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders;Journal of Texture Studies;2023-06-20

3. Relationship between Syringe Flow Measurements and Viscosity of Nectar-Thick Beverages for Dysphagia Management;Foods;2021-08-25

4. Rheological properties of thickened barium liquids prepared with xanthan gum‐based thickener and barium powder used in the diagnosis of dysphagia: Effect of thickener concentration and serving temperature;Journal of Food Processing and Preservation;2021-02-05