Concepedia

Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach

Nelum Pematilleke, Mandeep Kaur, Benu Adhikari, Peter J. Torley

Meat Science · 2022 · 24 citations · 34 references

DOI

Concepts

References

34

Classification of Textural Characteristics <sup>a</sup>

Alina S. Szczesniak · Journal of Food Science · 1963 · 1.1K citations

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Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Julie A. Y. Cichero, Peter Lam, Catriona M. Steele et al. · Dysphagia · 2016 · 1.1K citations · Full text

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3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Aakanksha Pant, Amelia Yilin Lee, Rahul Karyappa et al. · Food Hydrocolloids · 2020 · 344 citations

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Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Arianna Dick, Bhesh Bhandari, Xiuping Dong et al. · Food Hydrocolloids · 2020 · 292 citations

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Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system

Minyi Han, Hanne Christine Bertram · Meat Science · 2017 · 199 citations

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