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Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems

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Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems

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Talens Oliag, P.; Castells, ML.; Verdú, S.; Barat Baviera, JM.; Grau Meló, R. (2021). Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems. Journal of Food Engineering. 292:1-10. https://doi.org/10.1016/j.jfoodeng.2020.110265

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/187828

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Title: Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems
Author: Talens Oliag, Pau Castells, M. L. Verdú, S. Barat Baviera, José Manuel Grau Meló, Raúl
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This study evaluated the flow, viscoelastic and masticatory properties of tailor made pea cream using different hydrocolloids, and the potential effect that saliva could have while chewing. The creams thickened with ...[+]
Subjects: Dysphagia , Rheology , Creep recovery , Oscillatory test , Thickeners , Saliva
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2020.110265
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.jfoodeng.2020.110265
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-098842-B-I00/ES/AVANCES EN EL DISEÑO DE ALIMENTOS CON TEXTURA MODIFICADA/
Thanks:
The authors thank the "Ministerio Espanol de Ciencia e Innovaci.on" for the financial support provided through the RTI2018-098842-B-I00 Project.
Type: Artículo

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