Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems
Pau Talens, María Laura Castells, Samuel Verdú, José Manuel Barat Baviera, Raúl Grau
Topics & Concepts
Carboxymethyl celluloseViscoelasticityRheologyPea proteinLocust bean gumMasticationPectinSalivaViscositySwallowingBolus (digestion)Materials scienceMasticatory forceGuar gumSodium carboxymethylcelluloseDysphagiaChemistryFood scienceComposite materialDentistryMedicineSurgeryXanthan gumBiochemistrySodiumMetallurgyDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesTracheal and airway disorders