Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration

Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology

(2011) Takahiro Funami   FOOD HYDROCOLLOIDS

Relationship between the Rheological Properties of Thickener Solutions and Their Velocity through the Pharynx as Measured by the Ultrasonic Pulse Doppler Method

(2010) Akiko TASHIRO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Cluster classification of dysphagia-oriented products considering flow, thixotropy and oscillatory testing

(2010) A. Casanovas et al.   FOOD HYDROCOLLOIDS

Viscosity and Non-Newtonian Features of Thickened Fluids Used for Dysphagia Therapy

(2010) Mark O’Leary et al.   JOURNAL OF FOOD SCIENCE

Consistently Inconsistent: Commercially Available Starch-Based Dysphagia Products

(2009) Clare Payne et al.   DYSPHAGIA

Steady and dynamic shear rheology of sweet potato starch–xanthan gum mixtures

(2009) Hae M. Choi et al.   FOOD CHEMISTRY

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