Sensory Characteristics of Beverages Prepared with Commercial Thickeners Used for Dysphagia Diets

2006/07/01 by Ziad Matta, Edgar Chambers, Jane Mertz Garcia +1 · 25 citations
Health Professions · Medicine · #Dysphagia Assessment and Management #Child Nutrition and Feeding Issues #Esophageal and GI Pathology

paper · doi:10.1016/j.jada.2006.04.022

Cited by

• Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety. [europepmc]
• Effect of Bolus Viscosity on the Safety and Efficacy of Swallowing and the Kinematics of the Swallow Response in Patients with Oropharyngeal Dysphagia: White Paper by the European Society for Swallowing Disorders (ESSD). [europepmc]
• Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. [europepmc]
• Modifying the consistency of food and fluids for swallowing difficulties in dementia. [europepmc]
• Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids. [europepmc]
• Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATA. [europepmc]
• The Importance of Extensional Rheology in Bolus Control during Swallowing. [europepmc]
• The Swallowing Characteristics of Thickeners, Jellies and Yoghurt Observed Using an In Vitro Model. [europepmc]
• Nutrition Care Management Practices for In-Patients with Dysphagia in Korean Clinical Settings. [europepmc]
• Prevalence, Risk Factors, and Complications of Oropharyngeal Dysphagia in Older Patients with Dementia. [europepmc]
• Older US adults like sweetened colas, but not other chemesthetic beverages. [europepmc]
• European white paper: oropharyngeal dysphagia in head and neck cancer. [europepmc]
• Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance. [europepmc]
• Rheological and Nutritional Assessment of Dysphagia-Oriented New Food Preparations. [europepmc]
• Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential. [europepmc]
• Exploring Tools for Designing Dysphagia-Friendly Foods: A Review. [europepmc]
• Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption. [europepmc]
• [Tasteless thickening agents? A competitive comparison]. [europepmc]
• A Comparative Study on the Effect of Acute Pharyngeal Stimulation with TRP Agonists on the Biomechanics and Neurophysiology of Swallow Response in Patients with Oropharyngeal Dysphagia. [europepmc]
• The sensitivity and specificity of the modified volume-viscosity swallow test for dysphagia screening among neurological patients. [europepmc]
• A Thickening Agent Using Dioscorea japonica Powder Exhibits Suitable Properties for People with Dysphagia. [europepmc]
• Nutritional quality of dysphagia-oriented products sold on the Italian market. [europepmc]
• Comparison of Rheological and Tribological Properties of Cold Thickened Beverages for Dysphagia Management. [europepmc]
• A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks. [europepmc]
• Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks [europepmc]