The role of extensional rheology in the oral phase of swallowing: an in vitro study-Reference-Cited by-同舟云学术

The role of extensional rheology in the oral phase of swallowing: an in vitro study

Published:2020 Issue:5 Volume:11 Page:4363-4375
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Marconati Marco¹²³⁴⁵,Ramaioli Marco¹²³⁴⁵^ORCID

Affiliation:

1. Department of Chemical and Process Engineering

2. Faculty of Engineering and Physical Sciences

3. University of Surrey

4. Guildford

5. UK

Abstract

In vitro swallowing experiments suggest that thin, viscoelastic liquids with strong apparent extensional viscosity lead to fast transit, lower oral residues and a compact bolus leaving the oral cavity.

Funder

Nestlé Health Science

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02327E

Reference48 articles.

1. R. Leonard and K.Kendall , Dysphagia assessment and treatment planning: a team approach , Plural Publishing, 2008

2. The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

3. Adjustment of Food Textural Properties for Elderly Patients

4. In vitro and sensory tests to design easy-to-swallow multi-particulate formulations

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