Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods

Kedu Wanga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China;b Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China

Zihang Chenga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China;b Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China

Dongling Qiaob Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China

Fengwei Xiec Department of Chemical Engineering, University of Bath, Bath, UK;d School of Engineering, Newcastle University, Newcastle upon Tyne, UKCorrespondence[email protected] [email protected] @bath.ac.uk [email protected]

https://orcid.org/0000-0002-2033-082X

Siming Zhaoa College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China

Binjia Zhangb Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, ChinaCorrespondence[email protected] [email protected]

Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods

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Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods

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