Comparison of Different Gum-Based Thickeners Using a Viscometer and Line Spread Test: A Preliminary Study
Jae Hyeon Park, Ho-Geun Kim, Byung-Mo Oh, Min-Woo Lee, In-Kyeong Hwang, Shi-Uk Lee, Tai Ryoon Han
Ann Rehabil Med. 2014;38(1):94-100.   Published online 2014 Feb 25     DOI: https://doi.org/10.5535/arm.2014.38.1.94
Citations to this article as recorded by Crossref logo
Implementing the International Dysphagia Diet Standardization Initiative: Opportunities for Change
Amanda M. Brewsaugh, Laura J. Brust, Jennifer Hartman
Journal of the Academy of Nutrition and Dietetics.2022; 122(2): 270.     CrossRef
How Accurate Are the Consistency Labels Used in Hong Kong? An Objective Study of the Consistency of Thickened Liquids Using International Dysphagia Diet Standardisation Initiative and Consistometric Measurements
Long Yat Wong, Manwa L. Ng, Eric T.S. Tong
Folia Phoniatrica et Logopaedica.2022; 74(3): 167.     CrossRef
Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents
José Vergara, Heloisa Sant’Ana Teixeira, Cinthia Madeira de Souza, Janaina Artem Ataide, Felipe de Souza Ferraz, Priscila Gava Mazzola, Lucia Figueiredo Mourão
Journal of Food Science and Technology.2022; 59(9): 3627.     CrossRef
Reliability in viscosity measurement of thickening agents for dysphagia management: Are results obtained by cone‐and‐plate rheometers reproducible between laboratories?
Yasuhito Kumai, Ippei Suzuki, Yuko Tousen, Takashi Kondo, Jun Kayashita, Tsuyoshi Chiba, Tadasu Furusho, Jun Takebayashi
Journal of Texture Studies.2022; 53(2): 315.     CrossRef
Classification of Texture-Modified Korean Soups with a Thickener under IDDSI Criteria
Kui-Jeong Choi, Hyun-Jung Lee, Weon-Sun Shin
Journal of the Korean Dysphagia Society.2022; 12(2): 123.     CrossRef
Dysphagia-Related Health Information Improved Consumer Acceptability of Thickened Beverages
Ji-Hye An, Jin-A Yoon, Myung-Jun Shin, Sang-Hun Kim, Jee-Hyun Lee
Beverages.2021; 7(2): 32.     CrossRef
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review
Pawadee Methacanon, Chaiwut Gamonpilas, Akapong Kongjaroen, Chonchanok Buathongjan
Comprehensive Reviews in Food Science and Food Safety.2021; 20(4): 4101.     CrossRef
Institutionalized elderly are able to detect small viscosity variations in thickened water with gum-based thickeners: should texture classifications be reviewed?
Fernando Calmarza-Chueca, Ana Cristina-Sánchez-Gimeno, Javier Perez-Nogueras, Alberto Caverni-Muñoz, Alejandro Sanz-Arque, José Miguel Arbones-Mainar, Alejandro Sanz-Paris
BMC Geriatrics.2021;[Epub]     CrossRef
The safety and efficacy of xanthan gum-based thickeners and their effect in modifying bolus rheology in the therapeutic medical management of dysphagia
Enrico K. Hadde, Brenda Mossel, Jianshe Chen, Sangeeta Prakash
Food Hydrocolloids for Health.2021; 1: 100038.     CrossRef
Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids
Jane Mertz Garcia, Edgar Chambers
Foods.2019; 8(2): 74.     CrossRef
Use of Textured Thin Liquids in Patients With Dysphagia
Melissa M. Howard, Paul M. Nissenson, Lauren Meeks, Emily R. Rosario
American Journal of Speech-Language Pathology.2018; 27(2): 827.     CrossRef
Visualizing the Consistency of Thickened Liquids With Simple Tools: Implications for Clinical Practice
Jane Mertz Garcia, Edgar Chambers, Kelsey Cook
American Journal of Speech-Language Pathology.2018; 27(1): 270.     CrossRef
Pediatric Dispersible Tablets: a Modular Approach for Rapid Prototyping
Jonas Buck, Jörg Huwyler, Peter Kühl, Angela Dischinger
Pharmaceutical Research.2016; 33(8): 2043.     CrossRef
A review of diet standardization and bolus rheology in the management of dysphagia
Ben Hanson
Current Opinion in Otolaryngology & Head and Neck Surgery.2016; 24(3): 183.     CrossRef