Food texture and texture modification for dysphagia management
Author:
Affiliation:
1. Faculty of Engineering and Information Technology The University of Melbourne Melbourne Victoria Australia
2. Institute of Food Oral Processing and Sensory Science Zhejiang Gongshang University Hangzhou China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12650
Reference18 articles.
1. Food for Elderly: Challenges and Opportunities
2. Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework
3. Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions;Funami T.;Journal of Texture Studies,2021
4. Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategies;Garcia J. M.;Journal of Texture Studies,2021
5. Effect of commercially available thickening agents on ready‐to‐feed infant formulas
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1. Therapeutic Effect on Swallowing Function and on Hydration Status of a New Liquid Gum-Based Thickener in Independently-Living Older Patients with Oropharyngeal Dysphagia;Nutrients;2023-10-31
2. An agar structured fluid prepared by pipe wall shear as a dysphagia diet;Food Hydrocolloids;2023-02
3. Enriched puree potato with soy protein for dysphagia patients by using 3D printing;Food Frontiers;2022-04-26
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