Effect of α‐amylase and <scp>pH</scp> on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing-Reference-Cited by-同舟云学术

Effect of α‐amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing

Published:2022-06-09 Issue:4 Volume:53 Page:550-557
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Lavoisier Anaïs¹^ORCID,Boudrag Sabrina¹,Ramaioli Marco¹

Affiliation:

1. Paris‐Saclay Food and Bioproduct Engineering Research Unit INRAE, AgroParisTech Massy France

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12693

Reference30 articles.

1. Bernfeld P. (1955).Amylases alpha and beta.Methods in Enzymology 1 149–158.

2. A bit thick: Hidden risks in thickening products’ labelling for dysphagia treatment

3. INFOGEST static in vitro simulation of gastrointestinal food digestion

4. The determining role of bolus rheology in triggering a swallowing

5. Relationships between saliva and food bolus properties from model dairy products

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