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

Improvement of feed pellet characteristics by dietary pre-gelatinized starch and their subsequent effects on growth and physiology in tilapia

(2018) Naga Kanmani et al.   FOOD CHEMISTRY

Rheological and structural properties of rice bran protein-flaxseed ( Linum usitatissimum L.) gum complex coacervates

(2018) Elham Hasanvand et al.   FOOD HYDROCOLLOIDS

Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans

(2018) Wonjun Jo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Shear and extensional rheological characterization of thickened fluid for dysphagia management

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

Fractionation and structural characterization of six purified rhamnogalacturonans type I from flaxseed mucilage

(2017) Redouan Elboutachfaiti et al.   FOOD HYDROCOLLOIDS

Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream

(2017) Reza Farahmandfar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Conlinin in flaxseed ( Linum usitatissimum L.) gum and its contribution to emulsification properties

(2016) Jun Liu et al.   FOOD HYDROCOLLOIDS

Predicting sensory perceptions of thickened solutions based on rheological analysis

(2016) Qi He et al.   FOOD HYDROCOLLOIDS

Comparison of mechanical analyses and tongue pressure analyses during squeezing and swallowing of gels

(2015) Kazuhiro Hori et al.   FOOD HYDROCOLLOIDS

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

(2015) M.I. Capitani et al.   JOURNAL OF FOOD ENGINEERING

Dysphagia: current reality and scope of the problem

(2015) Pere Clavé et al.   Nature Reviews Gastroenterology & Hepatology

Viscosity Differences Between Thickened Beverages Suitable for Elderly Patients with Dysphagia

(2014) Noé Garin et al.   DYSPHAGIA

Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva

(2014) Hyejung Choi et al.   FOOD HYDROCOLLOIDS

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch

(2013) Bart Heyman et al.   FOOD HYDROCOLLOIDS

Soluble polysaccharides from flaxseed kernel as a new source of dietary fibres: Extraction and physicochemical characterization

(2013) Huihuang H. Ding et al.   FOOD RESEARCH INTERNATIONAL

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

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

The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum–casein gels

(2012) Xin-yu Li et al.   CARBOHYDRATE POLYMERS

Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum

(2011) Arash Koocheki et al.   FOOD RESEARCH INTERNATIONAL

Rheology of xanthan solutions as a function of temperature, concentration and ionic strength

(2010) Emilie Choppe et al.   CARBOHYDRATE POLYMERS

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

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

Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

(2007) Piyada Achayuthakan et al.   CARBOHYDRATE POLYMERS