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Effect of shear vs. extensional flow during swallowing
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.ORCID iD: 0000-0003-0310-4465
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
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2015 (English)In: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 23, p. 63-65Article in journal (Refereed) Published
Abstract [en]

When we eat the swallowing is mainly an involuntary process. However, for an increasing number of the population the actual swallowing causes problems. The effect of elasticity on swallowing was thus evaluated. Edible model fluid foods were developed and the rheological properties were evaluated. The study indicated positive effects of fluid elasticity on the ease of swallowing for patients suffering from dysphagia.

Place, publisher, year, edition, pages
2015. Vol. 23, p. 63-65
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Natural Sciences
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URN: urn:nbn:se:ri:diva-6898Local ID: 30707OAI: oai:DiVA.org:ri-6898DiVA, id: diva2:964739
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2019-07-03Bibliographically approved

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Stading, Mats

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