相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties
Hyundo Lee et al.
POWDER TECHNOLOGY (2020)
Characterizing the Flow of Thickened Barium and Non-barium Liquid Recipes Using the IDDSI Flow Test
Carly E. A. Barbon et al.
DYSPHAGIA (2019)
Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework
Jane Jun-Xin Ong et al.
FOOD HYDROCOLLOIDS (2018)
Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners
Yong-Hwan Kim et al.
JOURNAL OF TEXTURE STUDIES (2018)
Curing properties of sodium nitrite in restructured goat meat (chevon) jerky
Jung Hoon Lee et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Identification of Swallowing Tasks From a Modified Barium Swallow Study That Optimize the Detection of Physiological Impairment
R. Jordan Hazelwood et al.
JOURNAL OF SPEECH LANGUAGE AND HEARING RESEARCH (2017)
Rheological Behaviors of Thickened Infant Formula Prepared with Xanthan Gum-Based Food Thickeners for Dysphagic Infants
Sung-No Yoon et al.
DYSPHAGIA (2017)
Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum-Based Food Thickeners Used for Dysphagia Diets
Hyun M. Cho et al.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS (2015)
Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration
Chan-Won Seo et al.
DYSPHAGIA (2013)
Challenges in Preparing Contrast Media for Videofluoroscopy
Catriona M. Steele et al.
DYSPHAGIA (2013)
Matching the Rheological Properties of Videofluoroscopic Contrast Agents and Thickened Liquid Prescriptions
S. Popa Nita et al.
DYSPHAGIA (2013)
Steady and dynamic rheological properties of thickened beverages used for dysphagia diets
Hyun-Moon Cho et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Flow Behaviors of Commercial Food Thickeners Used for the Management of Dysphagia: Effect of Temperature
Se-Ra Hong et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2012)
Viscosity in Infant Dysphagia Management: Comparison of Viscosity of Thickened Liquids Used in Assessment and Thickened Liquids Used in Treatment
Sheela Stuart et al.
DYSPHAGIA (2009)
Dysphagia dietary guidelines and the rheology of nutritional feeds and barium test feeds
Lindsay Strowd et al.
CHEST (2008)
Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients
Bernice Adeleye et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2007)
How thick is thick? Multicenter study of the rheological and material property characteristics of mealtime fluids and videofluoroscopy fluids
JAY Cichero et al.
DYSPHAGIA (2000)
分享论文
