Viscosity and Non-Newtonian Features of Thickened Fluids Used for Dysphagia Therapy

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  O'Leary, Mark ^a   Hanson, Ben ^a   Smith, Christina ^a  

^a UNIVERSITY COLLEGE LONDON   (United Kingdom)

Author keywords

Dysphagia; Rheology; Swallowing; Thickener; Viscosity

Indexed keywords

FOOD ADDITIVE; STARCH;

ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; DIET THERAPY; DYSPHAGIA; ELEMENTAL DIET; FLOW KINETICS; FOOD HANDLING; HUMAN; MECHANICS; METHODOLOGY; OSMOLARITY; PHYSICAL CHEMISTRY; THEORETICAL MODEL; TIME; VISCOSITY;

BEVERAGES; DEGLUTITION DISORDERS; FOOD ADDITIVES; FOOD HANDLING; FOOD TECHNOLOGY; FOOD, FORMULATED; HUMANS; MECHANICAL PHENOMENA; MODELS, THEORETICAL; OSMOLAR CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; STARCH; TIME FACTORS; VISCOSITY;

ZEA MAYS;

EID: 77955826459     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01673.x     Document Type: Article

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