{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,23]],"date-time":"2026-07-23T20:55:43Z","timestamp":1784840143524,"version":"3.55.0"},"reference-count":16,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2014,12,3]],"date-time":"2014-12-03T00:00:00Z","timestamp":1417564800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Intl J Lang &amp; Comm Disor"],"published-print":{"date-parts":[[2015,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Although extensive literature is available on the viscosity of thickened beverages with food thickeners, no attempt has been made to study the effect of setting time on the viscosity of pudding\u2010like cold\u2010thickened beverages with xanthan gum (XG)\u2010based thickeners by using a rheometer. In particular, it is of considerable practical importance to investigate the effect of setting time on their viscosity at 5\u00b0C because some cold\u2010thickened beverages will be prepared in the kitchen in bulk and stored at 5\u00b0C before serving or consuming rather than serving immediately upon mixing with thickeners.<\/jats:p><\/jats:sec><jats:sec><jats:title>Aims<\/jats:title><jats:p>To examine the effect of different setting times (15\u2013120 min) on the viscosity of cold\u2010thickened beverages prepared with various XG\u2010based food thickeners, and also to compare the viscosity differences among the various cold beverages and XG\u2010based food thickeners in beverage\u2010thickener mixture systems.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods &amp; Procedures<\/jats:title><jats:p>Four commercially available XG\u2010based food thickeners (A\u2013D) and three cold beverages (water, orange juice and milk) were used for the preparation of cold\u2010thickened beverages. The thickened sample was portioned into six samples for the designated setting times and then stored at 5\u00b0C over setting time. Their apparent viscosity (\u03b7<jats:sub>a,50<\/jats:sub>) at 50 s<jats:sup>\u22121<\/jats:sup> was measured using a rheometer.<\/jats:p><\/jats:sec><jats:sec><jats:title>Outcomes &amp; Results<\/jats:title><jats:p>The largest increases in \u03b7<jats:sub>a,50<\/jats:sub> values for thickened beverages, except for water, were observed at 15 min (p &lt; 0.05), showing a pudding\u2010like fluid, and at longer time periods their \u03b7<jats:sub>a,50<\/jats:sub> values gradually increased or were constant with an increase in setting time. The percentage increase in viscosity values at different setting times (15\u2013120 min) as compared with the control (0 min) was less pronounced in the thickened orange juice and milk samples with thickener A over setting time, indicating that the thickened beverages with thickener A had more stable structure compared with those with other thickeners (B\u2013D) over time. Statistical analysis showed that changes in the viscosity of cold\u2010thickened beverages over setting time are greatly influenced by the type of beverages and thickeners.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions &amp; Implications<\/jats:title><jats:p>Cold\u2010thickened beverages should be carefully prepared with instant commercial XG\u2010based food thickeners because they produced different thickening patterns over setting time which clinicians must consider for a safe and easy swallowing. The information presented in this study will provide both clinicians and patients with additional knowledge to prepare cold\u2010thickened beverages with the corrected viscosity for safe swallowing.<\/jats:p><\/jats:sec>","DOI":"10.1111\/1460-6984.12141","type":"journal-article","created":{"date-parts":[[2014,12,4]],"date-time":"2014-12-04T06:09:29Z","timestamp":1417673369000},"page":"397-402","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Viscosity of dysphagia\u2010oriented cold\u2010thickened beverages: effect of setting time at refrigeration temperature"],"prefix":"10.1111","volume":"50","author":[{"given":"Sung\u2010Gun","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology Dongguk University  Seoul Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Byoungseung","family":"Yoo","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology Dongguk University  Seoul Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2014,12,3]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-012119062-0\/50001-2"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-012-0237-4"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-006-9050-7"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-005-0034-9"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/PL00009575"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-011-9330-8"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1515\/1556-3758.2215"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02493417"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2010.01673.x"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/PL00009522"},{"key":"e_1_2_8_12_1","first-page":"16","article-title":"Use of fluid thickener to reduce dysphagia risk","volume":"110","author":"PENNEY B.","year":"2014","journal-title":"Nursing Times"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-012-9433-x"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.01.045"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.06.024"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.11.013"},{"key":"e_1_2_8_17_1","doi-asserted-by":"crossref","first-page":"488","DOI":"10.1016\/S0002-8223(21)00662-3","article-title":"Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders","volume":"92","author":"STANEK K.","year":"1992","journal-title":"Journal of American Dietetic Association"}],"container-title":["International Journal of Language &amp; Communication Disorders"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1460-6984.12141","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1460-6984.12141","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,10,2]],"date-time":"2023-10-02T03:49:30Z","timestamp":1696218570000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/1460-6984.12141"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,12,3]]},"references-count":16,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2015,4]]}},"alternative-id":["10.1111\/1460-6984.12141"],"URL":"https:\/\/doi.org\/10.1111\/1460-6984.12141","archive":["Portico"],"relation":{},"ISSN":["1368-2822","1460-6984"],"issn-type":[{"value":"1368-2822","type":"print"},{"value":"1460-6984","type":"electronic"}],"subject":[],"published":{"date-parts":[[2014,12,3]]},"assertion":[{"value":"2014-06-16","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2014-09-14","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2014-12-03","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}