Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems

The role of saliva in oral processing: Reconsidering the breakdown path paradigm

(2019) Michael W. Boehm et al.   JOURNAL OF TEXTURE STUDIES

Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia

(2018) Nuraihan Abu Zarim et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel

(2018) Mahdi Irani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures

(2017) Madhu Sharma et al.   FOOD HYDROCOLLOIDS

Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

(2016) Julie A. Y. Cichero et al.   DYSPHAGIA

Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure

(2016) María Dolores Alvarez et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The Food Colloid Principle in the Design of Elderly Food

(2016) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

(2015) Amparo Moret-Tatay et al.   FOOD HYDROCOLLOIDS

Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration

(2015) A.R. Yousefi et al.   STARCH-STARKE

Rheology of Mung Bean Starch Treated by High Hydrostatic Pressure

(2014) Bin Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The rheology and processing behavior of starch and gum-based dysphagia thickeners

(2013) M. R. Mackley et al.   JOURNAL OF RHEOLOGY

Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety

(2013) Julie AY Cichero   Nutrition Journal

Effects of Bolus Rheology on Aspiration in Patients with Dysphagia

(2013) Rebecca J. Leonard et al.   Journal of the Academy of Nutrition and Dietetics

Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry

(2012) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Linear creep and recovery analysis of ketchup–processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

(2012) Safa Karaman et al.   FOOD RESEARCH INTERNATIONAL

Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods

(2012) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Time-independent and time-dependent rheological characterization of vegetable-based infant purees

(2012) M. Dolores Alvarez et al.   JOURNAL OF FOOD ENGINEERING

The Effect of Saliva on the Viscosity of Thickened Drinks

(2011) Ben Hanson et al.   DYSPHAGIA

Effects of Saliva on Starch-thickened Drinks with Acidic and Neutral pH

(2011) Ben Hanson et al.   DYSPHAGIA

Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition

(2011) Elisabeth Van Hecke et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

(2010) Sayaka Ishihara et al.   FOOD HYDROCOLLOIDS

Consistently Inconsistent: Commercially Available Starch-Based Dysphagia Products

(2009) Clare Payne et al.   DYSPHAGIA

Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added

(2009) Laura Campo-Deaño et al.   JOURNAL OF FOOD ENGINEERING

Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods

(2009) Laura Campo-Deaño et al.   JOURNAL OF FOOD ENGINEERING

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS