Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review

Oral tribology: Providing insight into oral processing of food colloids

(2021) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Enhancement in Xerostomia Patient Salivary Lubrication Using a Mucoadhesive

(2020) H. Wan et al.   JOURNAL OF DENTAL RESEARCH

Quantitative Instrumental Assessment of Cooked Rice Stickiness

(2020) Micha Peleg   Food Engineering Reviews

Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum

(2020) Yuanyuan Wei et al.   FOOD HYDROCOLLOIDS

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

(2020) Enrico K. Hadde et al.   JOURNAL OF TEXTURE STUDIES

Granular cold-water swelling starch; properties, preparation and applications, a review

(2020) Mahsa Majzoobi et al.   FOOD HYDROCOLLOIDS

Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products

(2020) J.M. Vieira et al.   FOOD HYDROCOLLOIDS

A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel

(2020) Zahra Kaveh et al.   FOOD HYDROCOLLOIDS

Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches

(2019) Natasha Abbas Butt et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

(2019) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

In-depth rheological characterization of genetically modified xanthan-variants

(2019) Moritz Gansbiller et al.   CARBOHYDRATE POLYMERS

Tailor-made polysaccharides containing uniformly distributed repeating units based on the xanthan gum skeleton

(2019) Mengmeng Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Marrying oral tribology to sensory perception: a systematic review

(2019) Anwesha Sarkar et al.   Current Opinion in Food Science

Advances and challenges in soft tribology with applications to foods

(2019) Raisa ED Rudge et al.   Current Opinion in Food Science

Polysaccharides from New Zealand Native Plants: A Review of Their Structure, Properties, and Potential Applications

(2019) Susan M. Carnachan et al.   Plants-Basel

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

(2019) Sirada Sungsinchai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The Swallowing Characteristics of Thickeners, Jellies and Yoghurt Observed Using an In Vitro Model

(2019) Simmi Patel et al.   DYSPHAGIA

Effect of different alcoholic-alkaline treatments on physical and mucoadhesive properties of tapioca starch

(2019) Zahra Kaveh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparative study on citric acid modified instant starches (alcoholic alkaline treated) isolated from white sorghum and corn grains

(2019) Nusrat Zehra et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0)

(2019) Julie A. Y. Cichero et al.   JOURNAL OF TEXTURE STUDIES

A Self‐Assembled Binary Protein Model Explains High‐Performance Salivary Lubrication from Macro to Nanoscale

(2019) Feng Xu et al.   Advanced Materials Interfaces

The structure and properties of granular cold-water-soluble starch by a NaOH/urea aqueous solution

(2019) Hui Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterisation of the molecular properties of scleroglucan as an alternative rigid rod molecule to xanthan gum for oropharyngeal dysphagia

(2019) Xinxin Li et al.   FOOD HYDROCOLLOIDS

Characterizing the Flow of Thickened Barium and Non-barium Liquid Recipes Using the IDDSI Flow Test

(2018) Carly E. A. Barbon et al.   DYSPHAGIA

An alternative elongational method to study the effect of saliva on thickened fluids for dysphagia nutritional support

(2018) Mihaela Turcanu et al.   JOURNAL OF FOOD ENGINEERING

Preparation and Properties of Granular Cold-Water-Soluble Maize Starch by Ultrasonic-Assisted Alcoholic-Alkaline Treatment

(2018) Yali Yu et al.   STARCH-STARKE

Swall-E: A robotic in-vitro simulation of human swallowing

(2018) Yo Fujiso et al.   PLoS One

Shear and extensional rheological characterization of thickened fluid for dysphagia management

(2018) E.K. Hadde et al.   JOURNAL OF FOOD ENGINEERING

Effect of Maltodextrin on Physical Properties of Granulated Xanthan Gum Prepared by Fluidized-Bed Granulator

(2017) Yong-Hwan Kim et al.   International Journal of Food Engineering

Age-dependent capillary thinning dynamics of physically-associated salivary mucin networks

(2017) Caroline E. Wagner et al.   JOURNAL OF RHEOLOGY

Pinch-off dynamics and dripping-onto-substrate (DoS) rheometry of complex fluids

(2017) Jelena Dinic et al.   LAB ON A CHIP

The effects of aspirated thickened water on survival and pulmonary injury in a rabbit model

(2017) Nogah Nativ-Zeltzer et al.   LARYNGOSCOPE

Shear and Extensional Flow Rheology of Mucilages Derived from Natural Foods

(2017) Junfang Zhu et al.   NIHON REOROJI GAKKAISHI

Process optimization of ultrasound-assisted alcoholic-alkaline treatment for granular cold water swelling starches

(2017) Bo Zhu et al.   ULTRASONICS SONOCHEMISTRY

Oral health and dysphagia in the older population: Report of the 2nd EICA-ESSD-EUGMS train the trainers course

(2017) A. Ott et al.   European Geriatric Medicine

Bolus matters: the influence of food oral breakdown on dynamic texture perception

(2017) Marine Devezeaux de Lavergne et al.   Food & Function

Activation of glycerol metabolism in Xanthomonas campestris by adaptive evolution to produce a high-transparency and low-viscosity xanthan gum from glycerol

(2016) Zichao Wang et al.   BIORESOURCE TECHNOLOGY

Synthesis, physicochemical, structural and rheological characterizations of carboxymethyl xanthan derivatives

(2016) Madiha M. Yahoum et al.   CARBOHYDRATE POLYMERS

Effect of Bolus Viscosity on the Safety and Efficacy of Swallowing and the Kinematics of the Swallow Response in Patients with Oropharyngeal Dysphagia: White Paper by the European Society for Swallowing Disorders (ESSD)

(2016) Roger Newman et al.   DYSPHAGIA

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

Guar gum as a promising starting material for diverse applications: A review

(2016) Nandkishore Thombare et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

(2016) Ashley K. Young et al.   JOURNAL OF TEXTURE STUDIES

Oral tribology: bridging the gap between physical measurements and sensory experience

(2016) Clementine Pradal et al.   Current Opinion in Food Science

Probing hydrogen bond interactions in a shear thickening polysaccharide using nonlinear shear and extensional rheology

(2015) Aditya Jaishankar et al.   CARBOHYDRATE POLYMERS

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

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

Rheological characterisation of thickened milk components (protein, lactose and minerals)

(2015) E.K. Hadde et al.   JOURNAL OF FOOD ENGINEERING

Ex vivo approach to studying bio-adhesive and tribological properties of artificial salivas for oral dryness (xerostomia)

(2015) C. Pailler-Mattei et al.   WEAR

Viscosity of thickened fluids that relate to the Australian National Standards

(2015) Enrico Karsten Hadde et al.   International Journal of Speech-Language Pathology

Physically modified common buckwheat starch and their physicochemical and structural properties

(2014) Wenhao Li et al.   FOOD HYDROCOLLOIDS

The Blind Scientists and the Elephant of Swallowing: A Review of Instrumental Perspectives on Swallowing Physiology

(2014) Catriona M. Steele   JOURNAL OF TEXTURE STUDIES

Soft Materials Deformation, Flow, and Lubrication Between Compliant Substrates: Impact on Flow Behavior, Mouthfeel, Stability, and Flavor

(2014) Nichola Selway et al.   Annual Review of Food Science and Technology

Dysphagia in the Elderly

(2013) Abraham Khan et al.   CLINICS IN GERIATRIC MEDICINE

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

(2013) Jason R. Stokes et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Matching the Rheological Properties of Videofluoroscopic Contrast Agents and Thickened Liquid Prescriptions

(2013) S. Popa Nita et al.   DYSPHAGIA

Steady and dynamic rheological properties of thickened beverages used for dysphagia diets

(2013) Hyun-Moon Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Parameters of Texture Profile Analysis

(2013) Katsuyoshi NISHINARI et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

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

Line Spread as a Visual Clinical Tool for Thickened Liquids

(2013) Annelise Masters Lund et al.   AMERICAN JOURNAL OF SPEECH-LANGUAGE PATHOLOGY

Preparation and characterization of gelatinized granular starches from aqueous ethanol treatments

(2012) Benshan Zhang et al.   CARBOHYDRATE POLYMERS

Fluid mechanics of eating, swallowing and digestion – overview and perspectives

(2012) Jan Engmann et al.   Food & Function

A natural shear-thickening water-soluble polymer from the fronds of the black tree fern, Cyathea medullaris: Influence of salt, pH and temperature

(2011) Lara Matia-Merino et al.   CARBOHYDRATE POLYMERS

The Effect of Saliva on the Viscosity of Thickened Drinks

(2011) Ben Hanson et al.   DYSPHAGIA

Effect of shear thinning on aspiration – Toward making solutions for judging the risk of aspiration

(2011) K. Nishinari et al.   FOOD HYDROCOLLOIDS

VARIABILITY OF STARCH-BASED THICKENED DRINKS FOR PATIENTS WITH DYSPHAGIA IN THE HOSPITAL SETTING

(2011) CLARE PAYNE et al.   JOURNAL OF TEXTURE STUDIES

Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions

(2011) Jason R. Stokes et al.   LANGMUIR

Alcoholic-alkaline treatment of sago starch and its effect on physicochemical properties

(2010) Bhupinder Kaur et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum

(2009) A.I. Bourbon et al.   FOOD HYDROCOLLOIDS

Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium

(2007) P.A. Sopade et al.   JOURNAL OF FOOD ENGINEERING

Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium

(2007) P.A. Sopade et al.   JOURNAL OF FOOD ENGINEERING