caa a22 4500 46793567X CHVBK 20180406152956.0 cr unu---uuuuu 170328e20061001xx s 000 0 eng 10.1007/s00455-006-9050-7 doi (NATIONALLICENCE)springer-10.1007/s00455-006-9050-7 Time-Dependent Rheology of Starch Thickeners and the Clinical Implications for Dysphagia Therapy [Elektronische Daten] [Richard Dewar, Malcolm Joyce] The viscosity of nonsolid foods and the stability of their viscosity over time is critical in managing dysphagia. The time-dependent viscosity of liquids thickened with starch-based thickeners was measured at constant temperature and shear rate. Viscosity was measured between 30-min intervals of rest (zero shear) over a period of 17 h at 20.0°C. Two common types of thickeners were evaluated: maize-based and maltodextrin-based (the latter commonly used in pediatrics). The maize-based thickeners undergo a significant decrease in viscosity over the initial 1-4 h following preparation. The maltodextrin-based thickener's viscosity increases significantly 30 min following preparation and is then more stable over time than its maize-based equivalent. These findings suggest that the success of current dysphagia therapies that use thickeners could be influenced by the time-dependent nature of thickened fluid viscosity. Acknowledgment and appropriate selection of the thickener type is shown to be of great importance. Springer Science+Business Media, Inc., 2007 Starch thickeners nationallicence Viscosity nationallicence Time-dependent nationallicence Maize nationallicence Maltodextrin nationallicence Deglutition nationallicence Deglutition disorders nationallicence Dewar Richard Engineering Department, Lancaster University, Lancaster, United Kingdom aut Joyce Malcolm Engineering Department, Lancaster University, Lancaster, United Kingdom aut Dysphagia Springer-Verlag 21/4(2006-10-01), 264-269 0179-051X 21:4<264 2006 21 455 https://doi.org/10.1007/s00455-006-9050-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00455-006-9050-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dewar Richard Engineering Department, Lancaster University, Lancaster, United Kingdom aut NATIONALLICENCE 700 1- Joyce Malcolm Engineering Department, Lancaster University, Lancaster, United Kingdom aut NATIONALLICENCE 773 0- Dysphagia Springer-Verlag 21/4(2006-10-01), 264-269 0179-051X 21:4<264 2006 21 455 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer