Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners-Reference-Cited by-同舟云学术

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Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners

Published:2018-09-21 Issue:6 Volume:49 Page:653-658
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Kim Yong-Hwan¹,Jeong Geon Young¹,Yoo Byoungseung¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology; Dongguk University - Seoul; Goyang Gyeonggi South Korea

Funder

Mid-career Researcher Program through NRF grant funded by the Ministry of Education, Science and Technology

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12360/fullpdf

Reference14 articles.

1. Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients;Adeleye;Journal of the American Dietetic Association,2007

2. Comparisons of thickened beverages using line spread measurements;Budke;Journal of the American Dietetic Association,2008

3. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets;Cho;Journal of the Academy of Nutrition and Dietetics,2015

4. Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: The IDDSI framework;Cichero;Dysphagia,2017

5. A review of diet standardization and bolus rheology in the management of dysphagia;Hanson;Current Opinion in Otolaryngology & Head and Neck Surgery,2016

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Relationship between International Dysphagia Diet Standardisation Initiative Flow Test and Consistometric Measures for Consistency Classification: An Examination of Thickened Liquids Prepared Using Starch-Based and Xanthan Gum-Based Thickening Agents;Folia Phoniatrica et Logopaedica;2024-07-23

2. Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant‐based yoghurt alternatives;International Journal of Food Science & Technology;2024-07-14

3. Relationship between rheological properties, sensory perception, and overall acceptability of thickened liquids for dysphagia in young and old healthy individuals;Food Research International;2024-07

4. Effect of Setting Time on Viscosity Stability of Xanthan Gum- and Starch-Based Thickened Beverages for Patients with Dysphagia: Comparison of IDDSI Syringe Flow Test and Line-Spread Test;Preventive Nutrition and Food Science;2024-03-31

5. Rheology for Safe Swallowing 3;Nihon Reoroji Gakkaishi;2024-02-15

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