ArticleGels (Basel, Switzerland)2026
Rheology and Amylase Resistance of Calcium-Enriched Calorie-Dense Emulsions for Dysphagia Management.
Article in Gels (Basel, Switzerland), 2026. 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
This study examines how changes in salivary α-amylase and calcium affect the rheological properties and stability of food emulsions thickened with Locust Bean Gum (LBG) and Pre-gelatinized Rice Flour (RF), containing 10% Medium-chain Triglycerides (MCT). Increasing the LBG: RF ratio improves resistance to simulated saliva dilution. The 1:4 (LBG: RF) emulsion maintained an apparent viscosity within the NDD nectar-like range after simulated saliva addition, making it suitable for patients with dysphagia. Calcium sources from lactate (LC) and gluconate (GC) enhanced the emulsion's resistance to α-amylase degradation, especially at a shear rate of 10 s
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