Rheological study of breakfast replacing recipes used in the treatment of dysphagia

Journal of Texture Studies

Volumn 43, Issue 2, 2012, Pages 142-152

  Claes, Johan E ^a,b   De Maesschalck, Lieven ^a   Huysmans, Veerle ^a   Van Eyck, Hanne ^a   Schittecat, Sophie ^a   Pastuer, Mieke ^a   Moldenaers, Paula ^b  

^a Lab4Food Kempen University College   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Breakfast; Demented elderly; Dysphagia; Rheology; Shear thinning; Thixotropy

Indexed keywords

BREAKFAST; CHARACTERISTIC VISCOSITY; DEMENTED ELDERLY; DYSPHAGIA; HIGH VOLUME FRACTION; NUTRITIONAL PROFILES; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; RHEOLOGICAL STUDIES; SOFT CHEESE; THIXOTROPIC BEHAVIOUR; THIXOTROPY;

BIOLOGICAL ORGANS; NON NEWTONIAN FLOW; SHEAR FLOW; SHEAR THINNING;

RHEOLOGY;

EID: 84859429911     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00324.x     Document Type: Article

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