{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,9]],"date-time":"2026-06-09T13:45:14Z","timestamp":1781012714780,"version":"3.54.1"},"reference-count":54,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2024,7,1]],"date-time":"2024-07-01T00:00:00Z","timestamp":1719792000000},"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","award":["P\u20102151734"],"award-info":[{"award-number":["P\u20102151734"]}],"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":[[2024,8]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM\u2010thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk &lt; skim milk\u2009\u2248\u2009apple juice &lt; water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum\u2010based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management.<\/jats:p>","DOI":"10.1111\/jtxs.12852","type":"journal-article","created":{"date-parts":[[2024,7,2]],"date-time":"2024-07-02T06:23:40Z","timestamp":1719901420000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effects of dispersing media on the rheological and tribological properties of basil seed mucilage\u2010based thickened liquids"],"prefix":"10.1111","volume":"55","author":[{"given":"Akapong","family":"Kongjaroen","sequence":"first","affiliation":[{"name":"Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA  Khlong Luang 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 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 Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,7]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsami.0c12925"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1039\/C9SM01802F"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2022.100968"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2017.12.144"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2019.115775"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.triboint.2007.01.007"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1023\/A:1016702906095"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2011.11.006"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.triboint.2004.11.001"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2005.04.005"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.01.170"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2021.12.009"},{"issue":"3","key":"e_1_2_10_14_1","article-title":"Predicting the mechanical behaviour of starch gels through inverse analysis of indentation data","volume":"20","author":"Gamonpilas C.","year":"2010","journal-title":"Applied Rheology"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108603"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2011.02.017"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-815251-5.00013-X"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.123146"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2018.10.007"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105522"},{"key":"e_1_2_10_21_1","unstructured":"Hosseini\u2010Parvar S.(2009).Basil seed gum (BSG): Physico\u2010chemical rheological and emulsifying characterization and its synergistic interactions in combination with locust bean gum and guar gum. 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