Viscosity and Hardness of Food Hydrocolloids and Their Relation with Velocity through the Pharynx
Author:
Affiliation:
1. Faculty of Home Economics, Kyoritsu Women’s University
2. College of Bioresource Sciences, Nihon University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/64/3/64_123/_pdf
Reference7 articles.
1. 3) Pons, M. and Fiszman, S.M. (1996). Instrumental texture profile analysis with particular reference to gelled systems. J. Texture Stud., 27, 597-624.
2. 4) Rosenthal, A.J. (2010). Texture profile analysis - How important are the parameters? J. Texture Stud., 41, 672-684.
3. 12) Kumagai, H., Tashiro, A., Hasegawa, A., Kohyama, K., and Kumagai, H. (2009). Relationship between flow properties of thickener solutions and their velocity through the pharynx measured by the ultrasonic pulse doppler method. Food Sci. Technol. Res., 15, 203-210.
4. 13) Tashiro, A., Hasegawa, A., Kohyama, K., Kumagai, H., and Kumagai, H. (2010). Relationship between the rheological properties of thickener solutions and their velocity through the pharynx, as measured by the ultrasonic pulse doppler method. Biosci. Biotechnol. Biochem., 74, 1598-1605.
5. 14) Tashiro, A., Ono, K., Hasegawa-Tanigome, A., Kumagai, H., and Kumagai, H. (2010). Flow properties and the velocity through the pharynx of solutions prepared from commercial thickening agents and those of yogurt with relevance to liquid-type care foods for dysphagic patients. Jpn. J. Food Eng., 11, 177-185.
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