The Impact of Rheological Characteristics on the Swallowing Dynamics of Xanthan Gum-Based Thickeners.
- DOI
- 10.3390/foods15030461
- Published
- 2026 Jan 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15030461,
title = {The Impact of Rheological Characteristics on the Swallowing Dynamics of Xanthan Gum-Based Thickeners.},
author = {Hayakawa Y and Okawa J and Izumi Y and Sato R and Kawakami S and Sonoki H and Miyaji K and Ono T and Hori K},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15030461},
url = {https://doi.org/10.3390/foods15030461}
}RIS
TY - JOUR TI - The Impact of Rheological Characteristics on the Swallowing Dynamics of Xanthan Gum-Based Thickeners. AU - Hayakawa Y AU - Okawa J AU - Izumi Y AU - Sato R AU - Kawakami S AU - Sonoki H AU - Miyaji K AU - Ono T AU - Hori K PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15030461 UR - https://doi.org/10.3390/foods15030461 ER -
APA
Y, H., J, O., Y, I., R, S., S, K., H, S., K, M., T, O., & K, H. (2026). The Impact of Rheological Characteristics on the Swallowing Dynamics of Xanthan Gum-Based Thickeners.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15030461
Source records
- pubmed · retrieved 2026-09-27T15:34:55.825Z