Gravity flow test comparisons for mildly thick consistency-Reference-Cited by-同舟云学术

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Gravity flow test comparisons for mildly thick consistency

Published:2019-10-23 Issue:2 Volume:51 Page:308-313
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Garcia Jane Mertz¹^ORCID,Chambers Edgar²^ORCID,Noll Krista S.¹

Affiliation:

1. Communication Sciences & Disorders, School of Family Studies & Human Services Kansas State University Manhattan Kansas

2. Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics & Health Kansas State University Manhattan Kansas

Funder

U.S. Department of Agriculture

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12491

Reference24 articles.

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

2. Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride

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

4. Comparisons of Thickened Beverages Using Line Spread Measurements

5. Use of thickened liquids in skilled nursing facilities

Cited by 8 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. Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization;Journal of Texture Studies;2024-09-11

2. Factores limitantes del uso de las consistencias en la alimentación del paciente con disfagia: percepción del cuidador principal;Revista de Investigación en Logopedia;2023-01-09

3. Perspectives of Speech-Language Pathologists About Customary Practices, Knowledge of Thickening Process, and Quality Control of Thickened Liquids;Perspectives of the ASHA Special Interest Groups;2022-06-13

4. Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review;Comprehensive Reviews in Food Science and Food Safety;2022-04-27

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

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