Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum

DeepDyve requires Javascript to function. Please enable Javascript on your browser to continue.

Wei, Yuanyuan; Guo, Yalong; Li, Ruiqi; Ma, Aiqin; Zhang, Hongbin

Food Hydrocolloids , Volume 110: 106198 – Jan 1, 2021

Download PDF

Wei, Yuanyuan; Guo, Yalong; Li, Ruiqi; Ma, Aiqin; Zhang, Hongbin

Food Hydrocolloids , Volume 110: 106198 – Jan 1, 2021

Loading next page...

References

References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.

Rheological characteristics of Arabic gum in combination with guar and xanthan gum using response surface methodology: Effect of temperature and concentration

Ahmed
Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

Bayarri
Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care

Behera
Rheological properties of carboxymethyl cellulose (CMC) solutions

Benchabane
A study of stress relaxation with finite strain

Bernstein
Practical approach to paediatric enteral nutrition: A comment by the ESPGHAN committee on nutrition

Braegger
Surface shear rheology of a polymerizable lipopolymer monolayer

Brooks
Recent progress on curdlan provided by functionalization strategies

Cai
Mesoscopic mean-field theory for supercooled liquids and the glass transition

Chamberlin
Food oral processing—a review

Chen
The determining role of bolus rheology in triggering a swallowing

Chen
The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative

Cichero
Viscoelasticity of aqueous suspensions of curdlan with different molecular weights

Cong