Cluster classification of dysphagia-oriented products considering flow, thixotropy and oscillatory testing

Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum‐based thickener

“…Dynamic rheological properties of thickened liquids differed based on dispersing media. These findings has been also studied on the viscoelastic rheological properties (Casanovas et al, ; Cho et al, ; Mackely et al, ; Quinchia et al, ; Zargaraan et al, ). Consequently, the rheological behavior of the thickened fluids was different depending on the dispersing media.…”

“…Viscosity of thickened beverages was calculated at shear rate of 50 s −1 , which was the reference shear rate for swallowing (Cho & Yoo, ; Garcia, Chambers, Matta, & Clark, ; Garin et al, ; Kim et al, ; Steele & Cicero, ). Frequency sweep tests were conducted to calculate storage modulus (G′) and loss modulus (G″), which aid in the characterization of the physical status of the mixture as gel or liquid (Casanovas, Hernadez, Marti‐Bonmati, & Dolz, ; Cho et al, ; Quinchia et al, ; Mackely et al, ; Zargaraan et al, ). The frequency sweep tests in small amplitude oscillatory shear flow fields were carried out over an angular frequency range of 0.01–100 rad s −1 with a logarithmically increasing scale at several constant strain amplitudes (This strain value was confirmed to lie within the linear viscoelastic region from strain sweep tests).…”

Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

“…where h 0 is the zero viscosity, exponent s (dimensionless) is related to the slope in the power law region; so it provides information about the shear thinning character, whereas _ g c , the so-called critical shear rate (Casanovas, Hern andez, Martí-Bonmatí, & Dolz, 2011), is related to the onset of the shear thinning region.…”

Rheological aspects of dysphagia-oriented food products: A mini review

“…Casanovas et al [54] analyzed shear thinning behavior, thixotropy and viscoelastic characteristics of 34 food and drinks (in categories of beverages, main courses and desserts) for dysphagia patients. To classify commercially available foodstuffs for dysphagic patients in the Spain market, combined considerations were given to viscous behavior (flow and thixotropy) and viscoelastic behavior (oscillatory testing).…”