Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management
EK Hadde, J Chen - Journal of Texture Studies, 2021 - Wiley Online Library
Thickened fluids and texture‐modified foods are commonly used in the medical
management of individuals who suffer from swallowing difficulty (known as dysphagia) …
management of individuals who suffer from swallowing difficulty (known as dysphagia) …
The role of texture in the palatability and food oral processing
Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of …
C Min, C Zhang, Y Cao, H Li, H Pu, J Huang… - International Journal of …, 2023 - Elsevier
The effects of Astragalus polysaccharide (APS) on rheological, textural, water-holding, and
microstructural properties of mung bean starch (MBS)/flaxseed protein (FP) composite gels …
microstructural properties of mung bean starch (MBS)/flaxseed protein (FP) composite gels …
High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing
X Kan, Z Dai, D Chen, X Zeng, X Fan - Food Hydrocolloids, 2023 - Elsevier
High internal phase emulsions (HIPEs) stabilized by protein-polysaccharide are attracting
considerable attention in the food industry and have been used in the emerging 3D printing …
considerable attention in the food industry and have been used in the emerging 3D printing …
Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food
C Min, Q Yang, H Pu, Y Cao, W Ma, J Kuang… - Food Research …, 2023 - Elsevier
Abstract Effects of calcium gluconate (CG), calcium lactate (CL) and calcium dihydrogen
phosphate (CDP) on the structural and functional properties of mung bean starch (MBS) …
phosphate (CDP) on the structural and functional properties of mung bean starch (MBS) …
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review
In today's market environment, an aging society is recognized as one of the megatrends in
the world. The demographic change in the world population age structure has driven a huge …
the world. The demographic change in the world population age structure has driven a huge …
[HTML][HTML] Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids
S Liu, D Qiao, Z Cheng, F **e, S Zhao… - Trends in Food Science & …, 2023 - Elsevier
Background Dysphagia, a widely suffered disease mainly by seniors, causes food
swallowing-related issues such as choking, aspiration, aspiration pneumonia, and even …
swallowing-related issues such as choking, aspiration, aspiration pneumonia, and even …
Reference values for videofluoroscopic measures of swallowing: an update
Purpose: It is essential that clinicians have evidence-based benchmarks to support accurate
diagnosis and clinical decision making. Recent studies report poor reliability for diagnostic …
diagnosis and clinical decision making. Recent studies report poor reliability for diagnostic …
Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the …
J Hou, G Tan, S Hua, H Zhang, J Wang, N **a… - Food Research …, 2024 - Elsevier
The work aimed to develop the multi-protein mixture of egg yolk as natural particles to
stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of …
stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of …