{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,3]],"date-time":"2026-03-03T05:26:34Z","timestamp":1772515594836,"version":"3.50.1"},"reference-count":31,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2022,3,15]],"date-time":"2022-03-15T00:00:00Z","timestamp":1647302400000},"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":["Journal of Texture Studies"],"published-print":{"date-parts":[[2022,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Viscosity measurement using a cone\u2010and\u2010plate rheometer is considered to provide an objective and reliable evaluation of thickening agents for dysphagia management. Here, we showed its measurement uncertainty in the context of an inter\u2010laboratory study. Eight test samples (i.e., four viscosity standard liquids, one xanthan gum reagent powder, and three commercial thickening agent powders) were distributed to 10 laboratories in a blinded manner. According to the same standard operating procedure, each laboratory dissolved the xanthan gum or thickening agents at four concentrations (0.5\u20134.0\u2009g\/100\u2009g) and then measured their viscosity (35\u2013803\u2009mPa\u2219s). As for the viscosity of the standard liquids, the grand means were 98\u2013100% of the certified values, and the relative standard deviations for repeatability (RSD<jats:sub><jats:italic>r<\/jats:italic><\/jats:sub>) and reproducibility (RSD<jats:sub><jats:italic>R<\/jats:italic><\/jats:sub>) were ca. 1% and ca. 5%, respectively, suggesting good accuracy in the measurement process. On the other hand, as for the viscosity of the thickening agents, RSD<jats:sub><jats:italic>r<\/jats:italic><\/jats:sub> and RSD<jats:sub><jats:italic>R<\/jats:italic><\/jats:sub> were ca. 2\u20136% and ca. 5\u20138%, respectively; however, heterogeneity in the preparation process comprising a manual dissolving step may increase these to near 60%. Furthermore, RSD<jats:sub><jats:italic>r<\/jats:italic><\/jats:sub> and RSD<jats:sub><jats:italic>R<\/jats:italic><\/jats:sub> of estimated additive concentrations to achieve targeted viscosities (50\u2013500\u2009mPa\u2219s) based on concentration\u2010viscosity curves were ca. 1\u20133% and ca. 3\u20135%, respectively, with a few exceptions. These findings suggest that a strictly standardized procedure provides reliable data on the viscosity measurements for thickening agents.<\/jats:p>","DOI":"10.1111\/jtxs.12672","type":"journal-article","created":{"date-parts":[[2022,3,6]],"date-time":"2022-03-06T15:37:41Z","timestamp":1646581061000},"page":"315-322","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Reliability in viscosity measurement of thickening agents for dysphagia management: Are results obtained by cone\u2010and\u2010plate rheometers reproducible between laboratories?"],"prefix":"10.1111","volume":"53","author":[{"given":"Yasuhito","family":"Kumai","sequence":"first","affiliation":[{"name":"National Institute of Health and Nutrition National Institutes of Biomedical Innovation, Health and Nutrition  Tokyo Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ippei","family":"Suzuki","sequence":"additional","affiliation":[{"name":"National Institute of Health and Nutrition National Institutes of Biomedical Innovation, Health and Nutrition  Tokyo Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuko","family":"Tousen","sequence":"additional","affiliation":[{"name":"National Institute of Health and Nutrition National Institutes of Biomedical Innovation, Health and Nutrition  Tokyo Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Takashi","family":"Kondo","sequence":"additional","affiliation":[{"name":"National Institute of Health and Nutrition National Institutes of Biomedical Innovation, Health and Nutrition  Tokyo Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jun","family":"Kayashita","sequence":"additional","affiliation":[{"name":"Department of Health Sciences Prefectural University of Hiroshima  Hiroshima Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tsuyoshi","family":"Chiba","sequence":"additional","affiliation":[{"name":"National Institute of Health and Nutrition National Institutes of Biomedical Innovation, Health and Nutrition  Tokyo Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tadasu","family":"Furusho","sequence":"additional","affiliation":[{"name":"Department of International Food and Agricultural Science Tokyo University of Agriculture  Tokyo Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1641-609X","authenticated-orcid":false,"given":"Jun","family":"Takebayashi","sequence":"additional","affiliation":[{"name":"National Institute of Health and Nutrition National Institutes of Biomedical Innovation, Health and Nutrition  Tokyo Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2022,3,15]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2013.04.018"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2007.04.011"},{"key":"e_1_2_9_4_1","first-page":"1","volume-title":"Official methods of analysis of AOAC international","author":"AOAC International","year":"2019"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s40141-018-0197-6"},{"issue":"6","key":"e_1_2_9_6_1","first-page":"1","article-title":"\"A Day in the Life of the Fluid Bolus\": An introduction to fluid mechanics of the oropharyngeal phase of swallowing with particular focus on dysphagia","volume":"26","author":"Burbidge A. 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