Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products

Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheo...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Curr Res Food Sci
Main Authors: Vieira, J.M., Oliveira, F.D., Salvaro, D.B., Maffezzolli, G.P., de Mello, J.D.B., Vicente, A.A., Cunha, R.L.
Format: Artigo
Jezik:Inglês
Izdano: Elsevier 2020
Teme:
Research Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC7473376/
https://ncbi.nlm.nih.gov/pubmed/32914117
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2020.02.001
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