The rheology and processing behavior of starch and gum-based dysphagia thickeners

The addition of a starch or gum-based thickener to patient fluids with dysphagia is commonly carried out, but the mechanism behind the efficacy of this treatment is not fully understood. This paper describes the rheological behavior of two commercially available thickening powders and an additional...

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Veröffentlicht in:	Journal of rheology (New York : 1978) 2013-11, Vol.57 (6), p.1533-1553
Hauptverfasser:	Mackley, M. R., Tock, C., Anthony, R., Butler, S. A., Chapman, G., Vadillo, D. C.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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