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The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy.

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The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy. / Dewar, Richard J.; Joyce, Malcolm J.
In: Carbohydrate Polymers, Vol. 65, No. 3, 15.08.2006, p. 296-305.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Harvard

Dewar, RJ & Joyce, MJ 2006, 'The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy.', Carbohydrate Polymers, vol. 65, no. 3, pp. 296-305. https://doi.org/10.1016/j.carbpol.2006.01.018

APA

Dewar, R. J., & Joyce, M. J. (2006). The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy. Carbohydrate Polymers, 65(3), 296-305. https://doi.org/10.1016/j.carbpol.2006.01.018

Vancouver

Dewar RJ, Joyce MJ. The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy. Carbohydrate Polymers. 2006 Aug 15;65(3):296-305. doi: 10.1016/j.carbpol.2006.01.018

Author

Dewar, Richard J. ; Joyce, Malcolm J. / The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy. In: Carbohydrate Polymers. 2006 ; Vol. 65, No. 3. pp. 296-305.

Bibtex

@article{429e569a680741cba30b64926ff950be,
title = "The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy.",
abstract = "The viscosity of starch-thickened foods is critical in managing dysphagia (impaired swallowing). These fluids are highly non-Newtonian and exhibit thixotropic behaviour. The thixotropy of the starch-based thickeners that are used to achieve this critical viscosity is presented. Two types of thickeners were evaluated; maize-based and maltodextrin-based. The thixotropy of these thickeners proved to be complex and the behaviour could be toggled between thixotropy and rheopexy by changing certain variables. The sol to gel transition favours low or zero shear rates when the initial viscosity is low (low starch concentration), but shearing is preferred for structure formation of high viscosity (concentrated) samples. This is likely to be due to Brownian motion being restricted in thicker samples due to less solvent between starch molecules. This may also cause starch granules to be sheared open causing more amylose to enter the viscous matrix.",
keywords = "Viscosity, Thixotropy, Rheopexy, Starch, Maize, Maltodextrin, Thickeners, Dysphagia",
author = "Dewar, {Richard J.} and Joyce, {Malcolm J.}",
year = "2006",
month = aug,
day = "15",
doi = "10.1016/j.carbpol.2006.01.018",
language = "English",
volume = "65",
pages = "296--305",
journal = "Carbohydrate Polymers",
issn = "0144-8617",
publisher = "Elsevier Ltd",
number = "3",

}

RIS

TY - JOUR

T1 - The rheology of maize and maltodextrin-based foodstuffs used in dysphagia therapy.

AU - Dewar, Richard J.

AU - Joyce, Malcolm J.

PY - 2006/8/15

Y1 - 2006/8/15

N2 - The viscosity of starch-thickened foods is critical in managing dysphagia (impaired swallowing). These fluids are highly non-Newtonian and exhibit thixotropic behaviour. The thixotropy of the starch-based thickeners that are used to achieve this critical viscosity is presented. Two types of thickeners were evaluated; maize-based and maltodextrin-based. The thixotropy of these thickeners proved to be complex and the behaviour could be toggled between thixotropy and rheopexy by changing certain variables. The sol to gel transition favours low or zero shear rates when the initial viscosity is low (low starch concentration), but shearing is preferred for structure formation of high viscosity (concentrated) samples. This is likely to be due to Brownian motion being restricted in thicker samples due to less solvent between starch molecules. This may also cause starch granules to be sheared open causing more amylose to enter the viscous matrix.

AB - The viscosity of starch-thickened foods is critical in managing dysphagia (impaired swallowing). These fluids are highly non-Newtonian and exhibit thixotropic behaviour. The thixotropy of the starch-based thickeners that are used to achieve this critical viscosity is presented. Two types of thickeners were evaluated; maize-based and maltodextrin-based. The thixotropy of these thickeners proved to be complex and the behaviour could be toggled between thixotropy and rheopexy by changing certain variables. The sol to gel transition favours low or zero shear rates when the initial viscosity is low (low starch concentration), but shearing is preferred for structure formation of high viscosity (concentrated) samples. This is likely to be due to Brownian motion being restricted in thicker samples due to less solvent between starch molecules. This may also cause starch granules to be sheared open causing more amylose to enter the viscous matrix.

KW - Viscosity

KW - Thixotropy

KW - Rheopexy

KW - Starch

KW - Maize

KW - Maltodextrin

KW - Thickeners

KW - Dysphagia

U2 - 10.1016/j.carbpol.2006.01.018

DO - 10.1016/j.carbpol.2006.01.018

M3 - Journal article

VL - 65

SP - 296

EP - 305

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

IS - 3

ER -