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Hyun M Cho et al.
Journal of the Academy of Nutrition and Dietetics, 115(1), 106-111 (2014-12-03)
Cold beverages are commonly thickened with commercial gum-based food thickeners for consumption by patients with dysphagia. In this study, the rheological properties of a thickened water and five thickened beverages (orange juice, apple juice, grape juice, whole milk, and a
A Becker et al.
Applied microbiology and biotechnology, 50(2), 145-152 (1998-10-09)
Xanthan gum is a complex exopolysaccharide produced by the plant-pathogenic bacterium Xanthomonas campestris pv. campestris. It consists of D-glucosyl, D-mannosyl, and D-glucuronyl acid residues in a molar ratio of 2:2:1 and variable proportions of O-acetyl and pyruvyl residues. Because of
Hemant R Badwaik et al.
Current drug delivery, 10(5), 587-600 (2013-04-24)
Xanthan gum is a high molecular weight natural polysaccharide produced by fermentation process. It consists of 1, 4-linked β-D-glucose residues, having a trisaccharide side chain attached to alternate D-glucosyl residues. Although the gum has many properties desirable for drug delivery
Rebecca J Leonard et al.
Journal of the Academy of Nutrition and Dietetics, 114(4), 590-594 (2013-10-29)
Bolus manipulation is a primary treatment strategy in the management of oral-pharyngeal dysphagia. The use of thickening agents to alter bolus rheology is particularly commonplace; however, the precise effects of these alterations on swallowing remain uncertain. The purpose of our
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