Rheological Information of Pudding-Thick Liquids Prepared Using Commercial Food Thickeners Marketed in Korea for Dysphagic Patients According to the Manufacturers’ Guidelines-Reference-Cited by-同舟云学术

Rheological Information of Pudding-Thick Liquids Prepared Using Commercial Food Thickeners Marketed in Korea for Dysphagic Patients According to the Manufacturers’ Guidelines

Published:2022 Issue:1 Volume:11 Page:1
ISSN:2287-3732
Container-title:Clinical Nutrition Research
language:en
Short-container-title:Clin Nutr Res

Author:

Lim Woobin¹^ORCID,Jeong Yulim¹^ORCID,Yoo Byoungseung¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Korea.

Publisher

Korean Society of Clinical Nutrition

Subject

General Earth and Planetary Sciences,General Environmental Science

Link

https://e-cnr.org/pdf/10.7762/cnr.2022.11.1.1

Reference15 articles.

1. Recent advances in dysphagia management

2. Dysphagia in neurological diseases: a literature review

3. Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration

4. Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum–Based Food Thickeners Used for Dysphagia Diets

5. Exploring Tools for Designing Dysphagia-Friendly Foods: A Review

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