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- W3094712306 endingPage "15" @default.
- W3094712306 startingPage "4" @default.
- W3094712306 abstract "Thickened fluids and texture-modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture-modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture-modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture-modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture-modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture-modified foods for dysphagia management." @default.
- W3094712306 created "2020-11-09" @default.
- W3094712306 creator A5020468094 @default.
- W3094712306 creator A5047720855 @default.
- W3094712306 date "2020-11-18" @default.
- W3094712306 modified "2023-09-30" @default.
- W3094712306 title "Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management" @default.
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- W3094712306 doi "https://doi.org/10.1111/jtxs.12567" @default.