Effect of Thickener Type on the Rheological Properties of Hot Thickened Soups Suitable for Elderly People with Swallowing Difficulty
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201405458146684.pdf
Reference12 articles.
1. Thickened fluids: Investigation of users' experiences and perceptions
2. Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing
3. Pharyngeal Effects of Bolus Volume, Viscosity, and Temperature in Patients With Dysphagia Resulting From Neurologic Impairment and in Normal Subjects
4. Viscosity Measurements of Nectar- and Honey-thick Liquids: Product, Liquid, and Time Comparisons
5. Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration
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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. 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;Preventive Nutrition and Food Science;2024-03-31
4. Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking;Foods;2024-01-26
5. Dynamic Prognostic Score to Predict Survival in East Asian Elderly Populations with Dysphagia;Gerontology;2023
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