There is an increasing proof of the relevance of rheology on the design of fluids for the
diagnosis and management of dysphagia. In this sense, different authors have reported …

Food texture remains a key sensory attribute for food enjoyment, with the potential to
modulate food intake, particularly in individuals with limited oral processing capabilities …

Thickening powders are regularly used in various drinks for the effective management of
dysphagia and for the improved quality of life of these patients. Rheology of these thickened …

Solid oral dosage forms (SODF) are the most popular oral drug delivery forms, but they can
be difficult to swallow, especially for patients suffering from swallowing disorders. This study …

ThickenUp® Gel Express (TUGE) is a new, xanthan-and acacia-gum-based, liquid,
thickening product. In independently living older adults with oropharyngeal dysphagia (OD) …

This scoping review aimed to identify methodological procedures for acquiring and
analyzing ultrasound images related to swallowing in adults and older adults. The inclusion …

Ultrasound (US) is a non-invasive method used to study the kinematics of the swallowing
function. Kinematic measurements are reported in studies evaluating swallowing using US …

As representatives of fluid foods containing millimeter-sized ingredients, three kinds of rice
porridge are examined by velocity-profiling-assisted rheometry (VPAR). The obtained flow …

We have developed an effective method for evaluating time‐resolved rheological
functionalities of swallowed foods using ultrasonic spinning rheometry (USR). USR can …

Clinical nutrition emulsions are important products that can be life-saving for many patients
suffering from gastrointestinal tract disorders, swallowing impairment, cancer, liver diseases …