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Journal Abstract Search

219 related items for PubMed ID: 30333649

  • 1. Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia.
    Abu Zarim N, Zainul Abidin S, Ariffin F.
    J Food Sci Technol; 2018 Nov; 55(11):4522-4529. PubMed ID: 30333649
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  • 2. Rheological Behaviors of Thickened Infant Formula Prepared with Xanthan Gum-Based Food Thickeners for Dysphagic Infants.
    Yoon SN, Yoo B.
    Dysphagia; 2017 Jun; 32(3):454-462. PubMed ID: 28271295
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  • 3. Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia: effect of concentration.
    Seo CW, Yoo B.
    Dysphagia; 2013 Jun; 28(2):205-11. PubMed ID: 23179025
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  • 4. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
    Cho HM, Yoo B.
    J Acad Nutr Diet; 2015 Jan; 115(1):106-11. PubMed ID: 25441963
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  • 5. Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.
    Kim H, Hwang HI, Song KW, Lee J.
    J Texture Stud; 2017 Dec; 48(6):571-585. PubMed ID: 28419504
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  • 6. Effect of NaCl Addition on Rheological Behaviors of Commercial Gum-Based Food Thickener Used for Dysphagia Diets.
    Cho HM, Yoo W, Yoo B.
    Prev Nutr Food Sci; 2015 Jun; 20(2):137-42. PubMed ID: 26176002
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  • 8. Rheological characterization of thickened protein-based beverages under different food thickeners and setting times.
    Kim CY, Yoo B.
    J Texture Stud; 2018 Jun; 49(3):293-299. PubMed ID: 29574854
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  • 12. Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders.
    Kongjaroen A, Methacanon P, Gamonpilas C.
    J Texture Stud; 2023 Dec; 54(6):835-844. PubMed ID: 37340614
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  • 14. Rheological Properties and Stability of Thickeners for Clinical Use.
    Calmarza-Chueca F, Sánchez-Gimeno AC, Raso-Pueyo J, Arbones-Mainar JM, Caverni-Muñoz A, Sanz-Arque A, Sanz-Paris A.
    Nutrients; 2022 Aug 23; 14(17):. PubMed ID: 36079712
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  • 15. Correlation between instrumental and sensory properties of texture-modified carrot puree.
    Peh JX, Lim W, Tha Goh KK, Dharmawan J.
    J Texture Stud; 2022 Feb 23; 53(1):72-80. PubMed ID: 34953142
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  • 19. Rheological Information of Pudding-Thick Liquids Prepared Using Commercial Food Thickeners Marketed in Korea for Dysphagic Patients According to the Manufacturers' Guidelines.
    Lim W, Jeong Y, Yoo B.
    Clin Nutr Res; 2022 Jan 23; 11(1):1-8. PubMed ID: 35223676
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