Fig. 2 | npj Science of Food

Fig. 2

From: Role of fluid cohesiveness in safe swallowing

Fig. 2The alternative text for this image may have been generated using AI.

Effect of 10:1 water or α-amylase solution addition on the capillary breakup time and shear viscosity at 50/s of a starch-based and a gum-based dysphagia product (replotted from ref. 64). The viscosity range is classified into four stages: Thin, Level 1, Level 2 and Level 3 according to the National Dysphagia Diet (NDD)

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