ArticleNutrients2022
Proposal for a Standard Protocol to Assess the Rheological Behavior of Thickening Products for Oropharyngeal Dysphagia.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 14 citations in OpenAlex.
- Food Classification for Swallowing Disorders Perception by Senior Population.Journal of texture studies · 2026Article
- Effect of Fluid Thickening with a Gum-Based Thickening Product in Older Patients with Structural or Mild Oropharyngeal Dysphagia.Nutrients · 2026Article
- Defining Pharyngeal and Upper Esophageal Sphincter Disorders on High-Resolution Manometry-Impedance: The Leuven Consensus.Neurogastroenterology and motility · 2026Article
- The Impact of Rheological Characteristics on the Swallowing Dynamics of Xanthan Gum-Based Thickeners.Foods (Basel, Switzerland) · 2026Article
- Salivary ⍺-Amylase Time-Effect on the Main Groups of Thickening Products Intended to Manage Patients with Oropharyngeal Dysphagia.Foods (Basel, Switzerland) · 2025Article
- Effect of Thickened Fluids on Swallowing Function in Oropharyngeal Dysphagia: Impact of Shear Rheology and Disorder Subtype.Neurogastroenterology and motility · 2025Article
- Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments.Foods (Basel, Switzerland) · 2024Article
- Article
- Measuring the Rheological and Textural Properties of Thick Purees Used to Manage Patients with Swallowing Disorders.Nutrients · 2023Article
- Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
Abstract
Increasing shear viscosity (ShV) in thickening products (TP) is a valid therapeutic strategy for oropharyngeal dysphagia (OD). However, salivary amylase in the oral phase and shear rate in the pharyngeal phase of swallowing can change the viscosity of TPs when swallowed. This study aims to design and validate a rheological protocol to reproduce the oral and pharyngeal factors that affect the therapeutic effect of TPs and report the viscosity measurements in a standardized scientific and precise manner. We measured (a) the variability of the ShV measurements across several laboratories; (b) the in vitro and ex vivo properties of TPs and (c) the impact of the X-ray contrast Omnipaque, temperature and resting time on the rheological properties of TPs. A common protocol was applied in four international laboratories to assess five ShV values (100, 200, 400, 800 and 1600 mPa·s) for the xanthan-gum TP Tsururinko Quickly (TQ). The protocol included the dose (g/100 mL water), stirring procedure and standing time before measurement. Each value was characterized at the shear rate of 50 and 300 s
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