Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener
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/JAKO201431057370378.pdf
Reference12 articles.
1. Sensory Characteristics of Beverages Prepared with Commercial Thickeners Used for Dysphagia Diets
2. The Usefulness of the Line Spread Test as a Measure of Liquid Consistency
3. Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration
4. Comparison of the Rheological Properties of Ready-to-Serve and Powdered Instant Food–Thickened Beverages at Different Temperatures for Dysphagic Patients
5. Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial
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1. Relationship between rheological properties, sensory perception, and overall acceptability of thickened liquids for dysphagia in young and old healthy individuals;Food Research International;2024-07
2. 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
3. Gastrointestinal Considerations When Thickening Feeds Orally and Enterally;Pediatric Aerodigestive Medicine;2024
4. Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor;Journal of Texture Studies;2023-05-05
5. 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;Preventive Nutrition and Food Science;2023-03-31
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