Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: Effect of concentration

Dysphagia

Volumn 28, Issue 2, 2013, Pages 205-211

  Seo, Chan Won ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

Deglutition; Deglutition disorders; Dysphagia; Food thickener; Gum; Rheological property; Viscosity

Indexed keywords

GUAR GUM; THICKENING AGENT; WATER; XANTHAN;

ARTICLE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DYNAMICS; DYSPHAGIA; FLOW KINETICS; FOOD ANALYSIS; PRIORITY JOURNAL; SHEAR FLOW; SHEAR RATE; SHEAR STRESS; STEADY SHEAR VISCOSITY; VISCOSITY;

DEGLUTITION; DEGLUTITION DISORDERS; DIETARY FIBER; FEMALE; FOOD ADDITIVES; FOOD HABITS; GALACTANS; HUMANS; MALE; MANNANS; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; VISCOSITY;

EID: 84878771125     PISSN: 0179051X     EISSN: 14320460     Source Type: Journal    
DOI: 10.1007/s00455-012-9433-x     Document Type: Article

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