Literature DB >> 1556355

Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders.

K Stanek1, C Hensley, C Van Riper.   

Abstract

Mesh：

Year:  1992        PMID： 1556355

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  4 in total

1.  The rheology of liquids: a comparison of clinicians' subjective impressions and objective measurement.

Authors:  Catriona M Steele; Pascal H H M Van Lieshout; H Douglas Goff
Journal:  Dysphagia       Date:  2003       Impact factor: 3.438

2.  Relationships Among Rheological, Sensory Texture, and Swallowing Pressure Measurements of Hydrocolloid-Thickened Fluids.

Authors:  Z Vickers; H Damodhar; C Grummer; H Mendenhall; K Banaszynski; R Hartel; J Hind; A Joyce; A Kaufman; J Robbins
Journal:  Dysphagia       Date:  2015-08-20       Impact factor: 3.438

3.  Effect of NaCl Addition on Rheological Behaviors of Commercial Gum-Based Food Thickener Used for Dysphagia Diets.

Authors:  Hyun-Moon Cho; Whachun Yoo; Byoungseung Yoo
Journal:  Prev Nutr Food Sci       Date:  2015-06-30

4.  Effect of pH on Rheological Properties of Dysphagia-Oriented Thickened Water.

Authors:  Seung-No Yoon; Byoungseung Yoo
Journal:  Prev Nutr Food Sci       Date:  2016-03-31
  4 in total

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