Progress in Rheology of Thickened Liquid Foods for Dysphagic Patients

doi:10.7506/spkx1002-6630-201801047

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (1): 313-319.doi: 10.7506/spkx1002-6630-201801047

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Progress in Rheology of Thickened Liquid Foods for Dysphagic Patients

ZHONG Lei1, WU Liuna1, ZHOU Lie1, YAO Xianchao1, LU Ling2, CHEN Jianshe3,*

1. Guangxi Key Laboratory Cultivation Base for Polysaccharide Materials and Modifications, School of Chemical Engineering and Chemistry, Guangxi University for Nationalities, Nanning 530006, China; 2. Roquette Management (Shanghai) Co. Ltd., Shanghai 200031, China; 3. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China

Online:2018-01-15 Published:2018-01-05

Abstract

Abstract: Dysphagia has become a serious health issue that our society is facing today. Thickened liquids can effectively reduce the risk of aspiration pneumonia for dysphagic patients and are therefore widely used in the treatment and nursing of those patients. The appropriate application of thickened liquids is closely related to their rheological properties; therefore, rheology has become an important research topic in the design and manufacturing of dysphagia foods. In this paper, we review the state of the art in this research area. The rheology of thickened liquids and the existing methods for measuring their effectiveness are reviewed and the factors affecting the rheological properties of thickened liquids are elucidated. The difference and matching between the rheological properties of videofluoroscopic contrast agents and thickened liquid foods and the oral rheological discrimination of thickened liquids are also discussed. Our aim is to provide a theoretical basis and technical guidance for the development and production of thickened liquid foods in China.

Key words: dysphagia, thickened liquid, rheology

CLC Number:

TS201.7

ZHONG Lei, WU Liuna, ZHOU Lie, YAO Xianchao, LU Ling, CHEN Jianshe. Progress in Rheology of Thickened Liquid Foods for Dysphagic Patients[J]. FOOD SCIENCE, 2018, 39(1): 313-319.

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Progress in Rheology of Thickened Liquid Foods for Dysphagic Patients

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