Effect of Setting Time on Viscosity Stability of Xanthan Gum- and Starch-Based Thickened Beverages for Patients with Dysphagia: Comparison of IDDSI Syringe Flow Test and Line-Spread Test-Reference-Cited by-同舟云学术

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Effect of Setting Time on Viscosity Stability of Xanthan Gum- and Starch-Based Thickened Beverages for Patients with Dysphagia: Comparison of IDDSI Syringe Flow Test and Line-Spread Test

Published:2024-03-31 Issue:1 Volume:29 Page:87-92
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Bak Juneha¹^ORCID,Kim Seung-Eon¹^ORCID,Won Damhee¹^ORCID,Yoo Byoungseung¹^ORCID

Affiliation:

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

Funder

National Research Foundation of Korea

Ministry of Science and ICT, South Korea

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/PNF2/2024/029/pnfs-29-1-87.pdf

Reference21 articles.

1. Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia

2. A bit thick: Hidden risks in thickening products’ labelling for dysphagia treatment

3. Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

4. Time-Dependent Rheology of Starch Thickeners and the Clinical Implications for Dysphagia Therapy

5. Rheological characterisation of thickened milk components (protein, lactose and minerals)

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