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Rheological modification of fluid foods for patients with dysphagia
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.ORCID iD: 0000-0003-0310-4465
2016 (English)In: Annual Transactions of the Nordic Rheology Society, 2016, Vol. 24, p. 75-76Conference paper, Published paper (Refereed)
Abstract [en]

Swallowing disorders, or dysphagia, is a growing problem especially as the population gets older. Fluid thickening is a well-established strategy for treating dysphagia, but the effects of thickening on the physiology of impaired swallowing are not fully understood and the relations to basic rheology are scarce. Commercial thickeners studied showed different behavior in both shear thinning, yield stress and first normal stress difference, and even larger differences in extensional viscosity.

Place, publisher, year, edition, pages
2016. Vol. 24, p. 75-76
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-27724ISBN: 978-91-637-9105-5 (print)OAI: oai:DiVA.org:ri-27724DiVA, id: diva2:1061657
Conference
25th Nordic Rheology Conference, May 30 - June 1, 2016, Helsinki, Finland
Available from: 2017-01-03 Created: 2017-01-03 Last updated: 2019-06-26Bibliographically approved

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Stading, Mats

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