ArticleFoods (Basel, Switzerland)2026
The Impact of Rheological Characteristics on the Swallowing Dynamics of Xanthan Gum-Based Thickeners.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation.Gels (Basel, Switzerland) · 2026Review
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Authors and funding
9 authors.
Funding
Abstract
Xanthan gum-based thickeners are commonly used to treat dysphagic patients. Their rheological properties, such as shear-thinning, extension, and thixotropy, contribute to swallowing safety. However, the influence of rheological variations on swallowing dynamics remains unclear. This study investigated the impact of variations in the rheological properties of xanthan gum-based thickeners on swallowing dynamics, specifically tongue pressure, suprahyoid muscle activity, and swallowing sounds. Shear rheology, extensional viscosity, and 3-interval thixotropy tests were conducted on three commercial thickener solutions standardized to a 400 mPa·s viscosity at a 50 s
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