The effect of saliva on the viscosity of thickened drinks

Dysphagia

Volumn 27, Issue 1, 2012, Pages 10-19

  Hanson, Ben ^a   O'Leary, Mark T ^a   Smith, Christina H ^a  

^a UNIVERSITY COLLEGE LONDON   (United Kingdom)

Author keywords

Amylase; Deglutition; Deglutition disorders; Dysphagia; Saliva; Thickener; Viscosity

Indexed keywords

AMYLASE; GUAR GUM; MALTODEXTRIN; STARCH; TARA GUM; THICKENING AGENT; UNCLASSIFIED DRUG; WATER; XANTHAN;

ADULT; ARTICLE; BEVERAGE; CONTROLLED STUDY; DYSPHAGIA; FOOD COMPOSITION; HUMAN; MALE; ORANGE JUICE; PRIORITY JOURNAL; SALIVA; SIMULATION; SWALLOWING; VISCOSITY;

ADULT; AMYLASES; BEVERAGES; CITRUS SINENSIS; DEGLUTITION; DEGLUTITION DISORDERS; DRINKING WATER; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; PLANT GUMS; SALIVA; STARCH; VISCOSITY; ZEA MAYS;

EID: 84858072540     PISSN: 0179051X     EISSN: 14320460     Source Type: Journal    
DOI: 10.1007/s00455-011-9330-8     Document Type: Article

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