Pairing physical and sensory properties of dysphagia thickeners to understand disliking
Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners based on gums, modified starch, or mixtures of modified star...
Main Authors: | R. Baixauli, A. Dobiašová, A. Tarrega, L. Laguna |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2023-12-01
|
Series: | Food Hydrocolloids for Health |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025923000250 |
Similar Items
-
Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
by: Raquel Baixauli, et al.
Published: (2022-07-01) -
Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia
by: Edgar Chambers, et al.
Published: (2022-01-01) -
Chemical characterization and sensory potential of Brazilian vanilla species
by: Fernanda Nascimento da Silva, et al.
Published: (2023-11-01) -
Adherence to commercial food thickener in patients with oropharyngeal dysphagia
by: Amaya Peñalva-Arigita, et al.
Published: (2024-01-01) -
Preparation and Performance of Thickened Liquids for Patients with Konjac Glucomannan-Mediated Dysphagia
by: Wen Zhang, et al.
Published: (2022-03-01)