Effect of commercially available thickening agents on ready‐to‐feed infant formulas
Author:
Affiliation:
1. The University of Alabama, Department of Communicative Disorders Tuscaloosa Alabama USA
2. LeBonheur Children's Hospital, Rehabilitation Department Memphis Tennessee USA
3. Druid City Hospital, Neonatal Intensive Care Unit Tuscaloosa Alabama USA
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12600
Reference25 articles.
1. Comparison of the Rheological Properties of Ready-to-Serve and Powdered Instant Food–Thickened Beverages at Different Temperatures for Dysphagic Patients
2. The Prevalence of Dysphagia among Adults in the United States
3. Comparisons of Thickened Beverages Using Line Spread Measurements
4. Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework
5. Liquid Barium is not Representative of Infant Formula: Characterisation of Rheological and Material Properties
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3. The viscosity‐enhancing effect of carob bean gum and sodium carboxymethylcellulose when added to infant formula;Food Science & Nutrition;2024-01-11
4. Testing and Development of Slightly Thick Infant Formula Recipes for Dysphagia Management: An Australian Perspective;Dysphagia;2023-01-13
5. Clinical Focus: Findings and Clinical Implications for Thickening Formula With Infant Cereal Using the International Dysphagia Diet Standardisation Initiative Flow Test;American Journal of Speech-Language Pathology;2022-07-12
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