Effect of Rheological Properties on Sensory Acceptance of Two-Model Dysphagia-Oriented Food Products-Reference-Cited by-同舟云学术

Effect of Rheological Properties on Sensory Acceptance of Two-Model Dysphagia-Oriented Food Products

Published:2015-06 Issue:3 Volume:46 Page:219-226
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Zargaraan Azizollaah¹,Saghafi Zahra²,Hasandokht Firouz Mahtab²,Fadavi Ghasem³,Ghorbani Gorji Sara⁴,Mohammadifar Mohammad Amin²

Affiliation:

1. Office of the Vice President for Research; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Science; Tehran Iran

2. Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran

3. Department of Food and Agriculture Research; Institute of Standard and Industrial Research of Iran (ISIRI); Karaj Iran

4. School of Agriculture and Food Sciences; University of Queensland; St. Lucia Queensland Australia

Funder

National Nutrition and Food Technology Research Institute

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12131/fullpdf

Reference45 articles.

1. Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients;Adeleye;J. Am. Diet. Assoc.,2007

2. Dysphagia is a common and serious problem for adults with mental illness: A systematic review;Aldridge;Dysphagia,2012

3. Eosinophilic oesophagitis and food allergy;Alexandropoulou;Medicine,2015

4. Food oral breaking and the determining role of tongue muscle strength;Alsanei;Food Res. Int.,2015

5. Systematic review and evidence based recommendations on texture modified foods and thickened fluids for adults (≥18 years) with oropharyngeal dysphagia;Andersen;ESPEN J.,2013

Cited by 17 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. Evaluation of the physicochemical and sensory properties of branched‐chain amino acid‐fortified perilla mousse after retort sterilisation as a dysphagia diet;International Journal of Food Science & Technology;2024-08-29

2. Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks;Food Science & Nutrition;2023-11-30

3. Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly;LWT;2023-08

4. Meat texture modification for dysphagia management and application of hydrocolloids: A review;Critical Reviews in Food Science and Nutrition;2022-09-06

5. A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients;Journal of Food Measurement and Characterization;2022-05-09