Rheological characterization of thickened protein-based beverages under different food thickeners and setting times

Journal of Texture Studies

Volumn 49, Issue 3, 2018, Pages 293-299

  Kim, Chong Yun ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

dysphagia; rheological property; swallowing; thickened liquid; viscosity

Indexed keywords

BEVERAGES; BIOLOGICAL ORGANS; C (PROGRAMMING LANGUAGE); PROTEINS; RHEOLOGY; VISCOELASTICITY; VISCOSITY;

DYNAMIC RHEOLOGICAL PROPERTIES; DYSPHAGIA; FOOD INDUSTRIES; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; SWALLOWING; VISCOELASTIC PROPERTIES;

XANTHAN GUM;

BACTERIAL POLYSACCHARIDE; FOOD ADDITIVE; XANTHAN;

BEVERAGE; FLOW KINETICS; FOOD HANDLING; HUMAN; PROTEIN INTAKE; VISCOSITY;

BEVERAGES; DIETARY PROTEINS; FOOD ADDITIVES; FOOD TECHNOLOGY; HUMANS; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; VISCOSITY;

EID: 85045265230     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12332     Document Type: Article

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