The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia
Author:
Affiliation:
1. TNO Food and Nutrition, Zeist, The Netherlands.
2. AVEBE U.A., Veendam, The Netherlands.
3. TNO Triskelion B.V., Zeist, The Netherlands.
Publisher
Korean Academy of Rehabilitation Medicine
Subject
Rehabilitation
Link
http://www.e-arm.org/upload/pdf/arm-39-772.pdf
Reference19 articles.
1. Investigation and management of chronic dysphagia
2. The evaluation and treatment of swallowing disorders
3. Effect of Liquid Bolus Consistency and Delivery Method on Aspiration and Pharyngeal Retention in Dysphagia Patients
4. A Randomized Study of Three Interventions for Aspiration of Thin Liquids in Patients With Dementia or Parkinson’s Disease
5. Accuracy of the volume-viscosity swallow test for clinical screening of oropharyngeal dysphagia and aspiration
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1. Effect of bolus property on swallowing dynamics in patients with dysphagia;Journal of Oral Rehabilitation;2024-04-29
2. Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods;Critical Reviews in Food Science and Nutrition;2024-03-31
3. Medication Lubricants for Oral Delivery of Drugs: Oral Processing Reduces Thickness, Changes Characteristics, and Improves Dissolution Profile;Pharmaceutics;2024-03-18
4. Development of Easy Cooking Methods for Dysphagia Patients Using Commercially Available Food;Journal of the Korean Dysphagia Society;2024-01-30
5. Effect of temperature on thickness of starch- and gum-based thickened liquids for dysphagic individuals;Food Hydrocolloids for Health;2022-12
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