Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel-Reference-Cited by-同舟云学术

Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel

Published:2020 Issue:10 Volume:11 Page:8648-8658
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ben Tobin Aarti¹²³⁴^ORCID,Mihnea Mihaela¹⁵⁶⁷⁸,Hildenbrand Marie¹⁵⁶⁷⁸,Miljkovic Ana¹⁵⁶⁷⁸,Garrido-Bañuelos Gonzalo¹⁵⁶⁷⁸,Xanthakis Epameinondas¹⁵⁶⁷⁸,Lopez-Sanchez Patricia¹⁵⁶⁷⁸^ORCID

Affiliation:

1. Agriculture and Food

2. CSIRO Commonwealth Scientific and Industrial Research Organisation

3. Brisbane

4. Australia

5. Bioeconomy and Health

6. RISE Research Institutes of Sweden

7. Gothenburg

8. Sweden

Abstract

Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow.

Funder

Svenska Forskningsrådet Formas

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01728K

Reference28 articles.

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

2. The determining role of bolus rheology in triggering a swallowing

3. A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

4. Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

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