Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review-Reference-Cited by-同舟云学术

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Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review

Published:2020-01-06 Issue:5 Volume:55 Page:1862-1871
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Munialo Claire Darizu¹^ORCID,Kontogiorgos Vassilis²,Euston Stephen R.³,Nyambayo Isabella¹

Affiliation:

1. School of Life Sciences Coventry University Priory Street Coventry CV1 5FB UK

2. Department of Biological Sciences School of Applied Sciences University of Huddersfield UK

3. Institute of Mechanical, Process & Energy Engineering School of Engineering & Physical Sciences Heriot‐Watt University Edinburgh UK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14483

Reference56 articles.

1. Systematic review and evidence based recommendations on texture modified foods and thickened fluids for adults (≥18 years) with oropharyngeal dysphagia

2. Dysphagia in the elderly;Aslam M.;Gastroenterology & Hepatology,2013

3. Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects

4. Human α-amylase and starch digestion: An interesting marriage

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4. IDDSI‐compliant recipes containing oral contrast agents for radiological dysphagia diagnostics;Journal of Texture Studies;2024-04

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