{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T07:07:06Z","timestamp":1790838426457,"version":"4.1.0"},"reference-count":39,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2023,6,20]],"date-time":"2023-06-20T00:00:00Z","timestamp":1687219200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004192","name":"National Science and Technology Development Agency","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004192","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2023,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>During videofluoroscopic swallowing study (VFSS), barium sulfate (BaSO<jats:sub>4<\/jats:sub>) is commonly added into food samples as a radiopaque contrast media for bolus visualization and examination. Accordingly, the consistency and flow behavior of barium stimuli can differ significantly from their non\u2010barium counterparts. Such differences may have a subsequent impact on the validity of VFSS. Therefore, in this study, effects of barium sulfate on the shear and extensional rheological properties and IDDSI (International Dysphagia Diet Standardization Initiative) flow consistency of liquids prepared using various commercial thickening powders were investigated. Results showed that all barium stimuli exhibited shear thinning behavior but with significantly higher shear viscosity compared to the non\u2010barium counterparts. A shift factor of viscosity at shear rate 50 s<jats:sup>\u22121<\/jats:sup> with values in range of 1.21\u20131.73 could be used to describe the increase in the viscosity for samples thickened with gum\u2010based thickeners. However, the change in the viscosity was not invariant for the stimuli prepared starch\u2010based thickener. The addition of BaSO<jats:sub>4<\/jats:sub> had a negative impact on extensional properties of samples by demonstrating a faster filament rupture. The extent of impact on the decrease in filament breakup time was more pronounced in xanthan &gt; guar gum \u2248 tara gum\u2010based thickeners. Based on the IDDSI flow test, no significant effect of BaSO<jats:sub>4<\/jats:sub> was found on the gum\u2010based thickeners, whereas there was a marked effect in the starch\u2010based sample. These results can be used beneficially to assist clinicians in the dysphagia diagnosis for matching rheological properties of the barium stimuli to enhance effectiveness dysphagia interventions.<\/jats:p>","DOI":"10.1111\/jtxs.12784","type":"journal-article","created":{"date-parts":[[2023,6,21]],"date-time":"2023-06-21T05:17:14Z","timestamp":1687324634000},"page":"835-844","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Effects of barium sulfate on rheological properties and <scp>IDDSI<\/scp> flow consistency of liquid stimuli prepared using commercial thickening powders"],"prefix":"10.1111","volume":"54","author":[{"given":"Akapong","family":"Kongjaroen","sequence":"first","affiliation":[{"name":"Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA  Khlong Luang Pathumthani Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pawadee","family":"Methacanon","sequence":"additional","affiliation":[{"name":"Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA  Khlong Luang Pathumthani Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5127-164X","authenticated-orcid":false,"given":"Chaiwut","family":"Gamonpilas","sequence":"additional","affiliation":[{"name":"Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA  Khlong Luang Pathumthani Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,6,20]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-018-9915-6"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12265"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-010-9303-3"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s004550000027"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-016-9758-y"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12481"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/02841850802555638"},{"issue":"3","key":"e_1_2_10_9_1","first-page":"33137","article-title":"Rheology of barium sulfate suspensions and pre\u2010thickened beverages used in diagnosis and treatment of dysphagia","volume":"17","author":"Eleya M. M. O.","year":"2007","journal-title":"Applied Rheology"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12648"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1063\/1.1691034"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-021-10337-w"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108603"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2018.10.007"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105522"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-019-52269-4"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10439-019-02308-y"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2021.110820"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12791"},{"key":"e_1_2_10_20_1","volume-title":"National dysphagia diet: Standardization for optimal care","author":"National Dysphagia Diet Task Force","year":"2002"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41538-019-0038-8"},{"issue":"6","key":"e_1_2_10_22_1","first-page":"9","article-title":"Effects of rheological factors on perceived ease of swallowing","volume":"25","author":"Nystr\u00f6m M.","year":"2015","journal-title":"Applied Rheology"},{"key":"e_1_2_10_23_1","first-page":"63","article-title":"Aspiration, risk and risk feeding: A critique of the Royal College of Physicians guidance on care of people with eating and drinking difficulties","volume":"24","author":"O'Keeffe S. T.","year":"2021","journal-title":"Advances in Communication and Swallowing"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.12.035"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15234"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.7762\/cnr.2019.8.4.265"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-012-9441-x"},{"issue":"4","key":"e_1_2_10_28_1","first-page":"1","article-title":"Clinical utility of barium sulfate products: Formulation determines appropriate use","volume":"50","author":"Sireci S.","year":"2021","journal-title":"Applied Radiology"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1044\/2022_AJSLP-22-00017"},{"issue":"3","key":"e_1_2_10_30_1","first-page":"1","article-title":"Diagnosis and management of swallowing physiology: Standardized contrast, the MBSImP\u2122, & the IDDSI framework","volume":"50","author":"Steele C. M.","year":"2021","journal-title":"Applied Radiology"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-013-9476-7"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1044\/1058-0360(2005\/005)"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-002-0104-1"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-013-9485-6"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1039\/D1SM00593F"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1103\/PhysRevFluids.6.L062301"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1039\/D0FO01728K"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-022-05369-5"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12264"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1080\/08998280.2007.11928336"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.12784","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,12,22]],"date-time":"2023-12-22T08:30:20Z","timestamp":1703233820000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.12784"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,6,20]]},"references-count":39,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2023,12]]}},"alternative-id":["10.1111\/jtxs.12784"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.12784","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,6,20]]},"assertion":[{"value":"2023-04-05","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-05-27","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2023-06-20","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}