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Swallowing profiles of food polysaccharide gels were investigated in relation to bolus rheology. Polysaccharide gel from either gellan gum or a mixture of gellan gum and psyllium seed gum was used as a model food. Acoustic analysis and sensory evaluation were carried out to investigate the swallowing profiles using the same human subjects. Model bolus was prepared through instrumental mastication...
The relationship between physiological response and sensory perceived scores in swallowing was investigated using food polysaccharide solutions. Solutions from xanthan gum (0.3–0.9%) and locust bean gum (0.5–0.8%) were used as specimen with different flow behaviors identified by static and dynamic rheological methods. Acoustic analysis and sensory evaluation were carried out to investigate the swallowing...
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