ArticleFoods (Basel, Switzerland)2025
Salivary ⍺-Amylase Time-Effect on the Main Groups of Thickening Products Intended to Manage Patients with Oropharyngeal Dysphagia.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Shear viscosity is the main property linked to the therapeutic effect of thickening products (TP) and can be reduced by the effect of salivary α-amylase during the oral phase and shear thinning during the pharyngeal phase of swallowing. The main aim of this study was to determine the time-effect salivary α-amylase. The study solutions were prepared with three types of TP: modified starch (MS), xanthan gum (XG), and mixture (MX), and two viscosity levels: 250 and 800 mPa·s at 50 s
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