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The test liquids prepared through exploration of viscoelastic liquids were a Newtonian viscous liquid and non\u2010Newtonian ones whose shear\u2010thinning levels were different. For these test liquids, the flow experiments were performed with the swallowing model apparatus. The viscous effect in the flows in the apparatus was estimated by Stokes' law of resistance. The elastic effect, in other words, the elastic efficacy in thickening liquid foods, was revealed to be larger with the intensified shear\u2010thinning property.<\/jats:p>","DOI":"10.1111\/jtxs.70061","type":"journal-article","created":{"date-parts":[[2026,1,17]],"date-time":"2026-01-17T03:54:26Z","timestamp":1768622066000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Viscous and Elastic Efficacies in Thickening Liquid Foods for Dysphagia Patients: Examination Using Newtonian and Shear\u2010Thinning Viscoelastic Liquids"],"prefix":"10.1111","volume":"57","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1032-1014","authenticated-orcid":false,"given":"Masanori","family":"Yoshida","sequence":"first","affiliation":[{"name":"Muroran Institute of Technology  Muroran Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Taito","family":"Inoue","sequence":"additional","affiliation":[{"name":"Muroran 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