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Edible Boger fluid and its rheology at human physiological conditions
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
Skåne University Hospital, Sweden.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.ORCID iD: 0000-0003-0310-4465
2015 (English)In: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 23, p. 195-198Article in journal (Refereed) Published
Abstract [en]

Studies have shown that patients suffering from dysphagia have a slower oropharyngeal transit times than the healthy individuals. Therefore, elastic properties of liquids foods are hypothesized to be imperative for safe swallowing in those suffering from dysphagia. This makes the consideration of body temperature necessary while studying elastic fluids. Our result indicated that the elastic and viscous properties of the liquids products are considerably reduced when studied under the actual physiologic temperature conditions on the oral cavity and pharynx.

Place, publisher, year, edition, pages
2015. Vol. 23, p. 195-198
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-6899Local ID: 30708OAI: oai:DiVA.org:ri-6899DiVA, id: diva2:964740
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2023-05-25Bibliographically approved

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Stading, Mats

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