Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia

Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia

Thickened fluids are a therapeutic strategy for oropharyngeal dysphagia (OD). However, its therapeutic effect among different phenotypes of OD patients has not yet been compared. We aimed to assess the therapeutic effect and α-amylase resistance of a mixed gum/starch thickener [Fresubin Clear Thicke...

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Bibliographic Details
Main Authors: Omar Ortega, Mireia Bolívar-Prados, Viridiana Arreola, Weslania Viviane Nascimento, Noemí Tomsen, Crispulo Gallegos, Edmundo Brito-de La Fuente, Pere Clavé
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Nutrients
Subjects:
viscosity
rheology
amylase resistance
aspirations
Online Access:https://www.mdpi.com/2072-6643/12/6/1873

Internet

https://www.mdpi.com/2072-6643/12/6/1873

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