Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids
Author:
Affiliation:
1. School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
2. School of Agricultural and Food Science The University of Queensland Brisbane Australia
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12707
Reference18 articles.
1. Dealing with dysphagia;Althaus C. B.;Food and Food Industries,2002
2. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions
3. Quantitative videofluoroscopic analysis of penetration-aspiration in post-stroke patients
4. Development of a ball back extrusion technique for texture analysis of fluid food
5. Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework
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