O'Leary, M and Hanson, B and Smith, CH (2011) Variation of the apparent viscosity of thickened drinks. Int J Lang Commun Disord , 46 (1) 17 - 29. 10.3109/13682822.2010.484846.
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Abstract
In dysphagia care, thickening powders are widely added to drinks to slow their flow speed by increasing their viscosity. Current practice relies on subjective evaluation of viscosity using verbal descriptors. Several brands of thickener are available, with differences in constituent ingredients and instructions for use. Some thickened fluids have previously been shown to exhibit time-varying non-Newtonian flow behaviour, which may complicate attempts at subjective viscosity judgement.
| Type: | Article |
|---|---|
| Title: | Variation of the apparent viscosity of thickened drinks. |
| Location: | England |
| DOI: | 10.3109/13682822.2010.484846 |
| Language: | English |
| Keywords: | Beverages, Deglutition Disorders, Food Additives, Humans, Viscosity |
| UCL classification: | UCL > School of Life and Medical Sciences > Faculty of Brain Sciences > Psychology and Language Sciences (Division of) > Language and Communication |
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