Study on Starch-Based Thickeners in Chyme for Dysphagia Use

Study on Starch-Based Thickeners in Chyme for Dysphagia Use

A dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swa...

Full description

Saved in:
Bibliographic Details
Main Authors: Youdong Li, Lingying Li, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Chaoting Wen, Xin Xu
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
modified starch
food for special medical purposes
dysphagia
textural
swallowing simulation
Online Access:https://www.mdpi.com/2304-8158/14/1/26
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items