Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review
Author:
Affiliation:
1. Institute for Sustainability and Food Chain Innovation Universidad Pública de Navarra Pamplona Spain
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12957
Reference194 articles.
1. Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia
2. Comparison of the Rheological Properties of Ready-to-Serve and Powdered Instant Food–Thickened Beverages at Different Temperatures for Dysphagic Patients
3. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?
4. Food oral breaking and the determining role of tongue muscle strength
5. Variability in tongue pressure among elderly and young healthy cohorts: A systematic review and meta‐analysis
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1. 3D printing of nutritious dysphagia diet: Status and perspectives;Trends in Food Science & Technology;2024-05
2. The role of texture in the palatability and food oral processing;Food Hydrocolloids;2024-02
3. Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities – A review;Food Research International;2023-11
4. Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids;Trends in Food Science & Technology;2023-07
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