Flow behaviors of commercial food thickeners used for the management of dysphagia: Effect of temperature

International Journal of Food Engineering

Volumn 8, Issue 2, 2012, Pages

  Hong, Se Ra ^a   Sun, Dong Soo ^a   Yoo, Whachun ^b   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

^b Rheosfood Inc   (South Korea)

Author keywords

Activation energy; Apparent viscosity; Dysphagia; Food thickener

Indexed keywords

APPARENT VISCOSITY; ARRHENIUS TEMPERATURE; CASSON MODEL; COMMERCIAL FOODS; CONSISTENCY INDEX; DETERMINATION COEFFICIENTS; DYSPHAGIA; EFFECT OF TEMPERATURE; FLOW BEHAVIORS; FLOW PROPERTIES; RHEOLOGICAL PARAMETER; SHEAR-THINNING BEHAVIOR; TEMPERATURE RANGE;

RHEOLOGY; VISCOSITY; YIELD STRESS;

ACTIVATION ENERGY;

EID: 84870504224     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2215     Document Type: Article

References (13)

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