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

A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application

(2020) Sandra Milena Vásquez Mejía et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Varying PEG density to control stress relaxation in alginate-PEG hydrogels for 3D cell culture studies

(2019) Sungmin Nam et al.   BIOMATERIALS

Stress relaxation and humidity dependence in sodium alginate-glycerol films

(2019) Ayşe Su Giz et al.   Journal of the Mechanical Behavior of Biomedical Materials

Yield stress measurement of a thixotropic colloid

(2019) Ernest E. S. Ong et al.   RHEOLOGICA ACTA

Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides

(2019) Yue Wei et al.   FOOD HYDROCOLLOIDS

Glucomannans and nutrition

(2017) Richard Tester et al.   FOOD HYDROCOLLOIDS

A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

(2017) Qiangwei Jin et al.   FOOD HYDROCOLLOIDS

Recent progress on curdlan provided by functionalization strategies

(2017) Zhixiang Cai et al.   FOOD HYDROCOLLOIDS

Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care

(2016) Sudhanshu S. Behera et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

On different ways of measuring “the” yield stress

(2016) Maureen Dinkgreve et al.   JOURNAL OF NON-NEWTONIAN FLUID MECHANICS

Viscoelastic properties of polyacrylamide solutions from creep ringing data

(2016) Thomas B. Goudoulas et al.   JOURNAL OF RHEOLOGY

Beneficial health characteristics of native and hydrolysed konjac (Amorphophallus konjac ) glucomannan

(2016) Richard F Tester et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Viscosifying properties of corn fiber gum with various polysaccharides

(2015) Fei Zhang et al.   FOOD HYDROCOLLOIDS

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

The effects of a xanthan gum-based thickener on the swallowing function of patients with dysphagia

(2014) L. Rofes et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

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

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

Rheological studies of hyaluronan solutions based on the scaling law and constitutive models

(2013) Fengyuan Yu et al.   POLYMER

Effects of Bolus Rheology on Aspiration in Patients with Dysphagia

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

Sulfated Polysaccharide, Curdlan Sulfate, Efficiently Prevents Entry/Fusion and Restricts Antibody-Dependent Enhancement of Dengue Virus Infection In Vitro: A Possible Candidate for Clinical Application

(2013) Koji Ichiyama et al.   PLoS Neglected Tropical Diseases

The comparison of rheological properties of aqueous welan gum and xanthan gum solutions

(2012) Long Xu et al.   CARBOHYDRATE POLYMERS

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

(2012) Chan-Won Seo et al.   DYSPHAGIA

Managing Dysphagia Through Diet Modifications

(2011) Jane Mertz Garcia et al.   AMERICAN JOURNAL OF NURSING

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

Texture design for products using food hydrocolloids

(2011) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Oropharyngeal dysphagia in older adults: A review

(2011) A. Forster et al.   European Geriatric Medicine

Comparative investigation of the molecular interactions in konjac gum/hydrocolloid blends: Concentration addition method (CAM) versus viscosity addition method (VAM)

(2010) S. Liang et al.   CARBOHYDRATE POLYMERS

Correlation between saltiness perception and shear flow behaviour for viscous solutions

(2010) Anne-Laure Koliandris et al.   FOOD HYDROCOLLOIDS

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

(2010) Sayaka Ishihara et al.   FOOD HYDROCOLLOIDS

Swallowing profiles of food polysaccharide solutions with different flow behaviors

(2010) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS

The determining role of bolus rheology in triggering a swallowing

(2010) Jianshe Chen et al.   FOOD HYDROCOLLOIDS

Yield Stress in Foods: Measurements and Applications

(2010) Adriano Sun et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Stress-relaxation behavior in gels with ionic and covalent crosslinks

(2010) Xuanhe Zhao et al.   JOURNAL OF APPLIED PHYSICS

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

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

Practical Approach to Paediatric Enteral Nutrition: A Comment by the ESPGHAN Committee on Nutrition

(2010) Christian Braegger et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

(2009) S. Bayarri et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Rheological properties of carboxymethyl cellulose (CMC) solutions

(2008) Adel Benchabane et al.   COLLOID AND POLYMER SCIENCE

Food oral processing—A review

(2007) Jianshe Chen   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