Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management
Author:
Affiliation:
1. Lab of Food Oral Processing School of Food Science and Biotechnology, Zhejiang Gongshang University Zhejiang Hangzhou China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12567
Reference97 articles.
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2. Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status
3. Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods
4. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions
5. Thickened Liquids for Dysphagia Management: a Current Review of the Measurement of Liquid Flow
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