流变学
外延定义
吞咽困难
摩擦学
材料科学
剪切(地质)
多糖
复合材料
高分子科学
化学
医学
外科
地质学
有机化学
古生物学
构造学
作者
Yabo Dong,Tian Lan,Ziyi Liu,Zejian Xu,Lianzhou Jiang,Yan Zhang,Xiaonan Sui
标识
DOI:10.1016/j.foodchem.2024.141145
摘要
Modifying food texture is a valuable approach to enhancing the quality of life for patients with dysphagia. Incorporating thickened soy protein-based liquid systems (SPLS) into their diet not only improves protein intake but also promotes safer swallowing. However, the properties of thickened SPLS are crucial for safe swallowing, may vary depending on the conformation of the thickened polysaccharides used. In this study, SPLS with different levels of thickening were prepared using xanthan gum, pectin and guar gum. The influence of polysaccharide conformation on the rheological (shear and extensional) and tribological properties of thickened SPLS was investigated. The results revealed that xanthan gum-thickened SPLS exhibiting the highest shear viscosity (110.073 Pa.s) and extensional viscosity (7.405 Pa.s), which increased with polysaccharide concentration. Meanwhile, xanthan gum possessed the strongest lubricating properties. These results shed light on the development of plant protein-based solutions for dysphagia management.
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