Article

Comparison of mechanical analyses and tongue pressure analyses during squeezing and swallowing of gels

2015-02-01

Abstract excerpt

Dysphagic patients are fed soft meals made of gels and process them by squeezing the food with the tongue, which reduces food size. Although the gels are designed based on rheological analyses, the impact of the initial gel texture on tongue kinetics is not known. This study investigated the effect of gel consistency on tongue pressure during squeezing and swallowing and compared results of the mechanical analyses...

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Identifiers and source

Literature Corpus work: 56da954f-56ee-5396-962c-010ceaf0ce57
DOI: 10.1016/j.foodhyd.2014.09.029

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