Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food-Reference-Cited by-同舟云学术

Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food

Published:2021-05-24 Issue:5-6 Volume:52 Page:638-646
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Pure Ali Ebrahimi¹^ORCID,Yarmand Mohammad Saeid¹,Farhoodi Mehdi²,Adedeji Akinbode³

Affiliation:

1. Department of Food Science and Engineering College of Agriculture and Natural Resources, University of Tehran Karaj Iran

2. Department of Food Science and Technology National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences Tehran Iran

3. Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USA

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12611

Reference29 articles.

1. Oropharyngeal Dysphagia in the Elderly: Evaluation and Prevalence

2. Prevalence and Characteristics of Dysphagia Based on a Population-Based Survey

3. Systematic review and evidence based recommendations on texture modified foods and thickened liquids for adults (above 17 years) with oropharyngeal dysphagia – An updated clinical guideline

4. Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification

5. Editorial

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