Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

The flow behavior of the administrated fluid matrices demands careful assessments for stability when consumed by individuals with dysphagia. In the present study, we incorporated tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (3...

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Detalles Bibliográficos
Autores principales: Yang, Huaiwen, Lin, Yuhsien
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795945/
https://www.ncbi.nlm.nih.gov/pubmed/33406799
http://dx.doi.org/10.3390/polym13010162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795945/
https://www.ncbi.nlm.nih.gov/pubmed/33406799
http://dx.doi.org/10.3390/polym13010162

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