{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T03:42:39Z","timestamp":1791258159293,"version":"4.1.0"},"reference-count":38,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2025,11,8]],"date-time":"2025-11-08T00:00:00Z","timestamp":1762560000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fundaci\u00f3 Salut del Consorci Sanitari del Maresme"},{"name":"Centro de Investigaci\u00f3n en Red en Enfermedades Hep\u00e1ticas y Digestivas (CIBERehd), Instituto de Salud Carlos III","award":["EHD16PI02"],"award-info":[{"award-number":["EHD16PI02"]}]},{"name":"Strategic Action on Oropharyngeal Dysphagia, Fondo de Investigaciones Sanitarias, Instituto de Salud Carlos III","award":["PI18\/00241"],"award-info":[{"award-number":["PI18\/00241"]}]},{"name":"Strategic Action on Oropharyngeal Dysphagia, Fondo de Investigaciones Sanitarias, Instituto de Salud Carlos III","award":["PI22\/01101"],"award-info":[{"award-number":["PI22\/01101"]}]},{"name":"Government of Catalunya-Generalitat de Catalunya","award":["PRE\/161\/2019"],"award-info":[{"award-number":["PRE\/161\/2019"]}]},{"name":"CatSalut iNEXES Projectes transformadors del SISCAT","award":["PT-092023-CSC"],"award-info":[{"award-number":["PT-092023-CSC"]}]},{"name":"Fundaci\u00f3 Salut del Consorci Sanitari del Maresme"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Shear viscosity is the main property linked to the therapeutic effect of thickening products (TP) and can be reduced by the effect of salivary \u03b1-amylase during the oral phase and shear thinning during the pharyngeal phase of swallowing. The main aim of this study was to determine the time-effect salivary \u03b1-amylase. The study solutions were prepared with three types of TP: modified starch (MS), xanthan gum (XG), and mixture (MX), and two viscosity levels: 250 and 800 mPa\u00b7s at 50 s\u22121. Five volunteers performed oral incubations from 5 to 60 s to assess the time-effect of \u03b1-amylase. The results revealed that MS-TP presented a sudden reduction in shear viscosity &gt;99% at 5 s at both viscosity levels. In contrast, XG-TP showed only a slight reduction (1\u201320%) to \u03b1-amylase for all the time intervals. MX-TP viscosity exhibited a reduction of 25% for 250 and 13% for 800 mPa\u00b7s. The immediate and extreme reduction in shear viscosity of MS-TP in contact with \u03b1-amylase contrasted with the amylase resistance presented by TPs that contained XG. These findings improve the description of the full rheological behavior of TP and provide valuable insights into optimizing the choice of TP in the management of patients suffering from swallowing disorders.<\/jats:p>","DOI":"10.3390\/foods14223829","type":"journal-article","created":{"date-parts":[[2025,11,10]],"date-time":"2025-11-10T11:47:27Z","timestamp":1762775247000},"page":"3829","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Salivary \u237a-Amylase Time-Effect on the Main Groups of Thickening Products Intended to Manage Patients with Oropharyngeal Dysphagia"],"prefix":"10.3390","volume":"14","author":[{"given":"Adrian","family":"Nu\u00f1ez-Lara","sequence":"first","affiliation":[{"name":"Gastrointestinal Physiology Laboratory, Hospital de Matar\u00f3, Universitat Aut\u00f2noma de Barcelona, 08304 Matar\u00f3, Spain"},{"name":"Centro de Investigaci\u00f3n Biom\u00e9dica en Red de Enfermedades Hep\u00e1ticas y Digestivas (Ciberehd), 08304 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2715-503X","authenticated-orcid":false,"given":"Alberto","family":"Sol\u00eds","sequence":"additional","affiliation":[{"name":"Gastroenterology Department Jos\u00e9 de Jesus Villalobos P\u00e9rez, Instituto Nacional de Ciencias M\u00e9dicas y Nutrici\u00f3n Salvador Zubir\u00e1n, Mexico City 14080, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Irene","family":"Dom\u00ednguez-L\u00f3pez","sequence":"additional","affiliation":[{"name":"Escola Santa Maria dels Ap\u00f2stols, Misioneras Cruzadas de la Iglesia, 08019 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bego\u00f1a","family":"Murga-Jambert","sequence":"additional","affiliation":[{"name":"Escola Santa Maria dels Ap\u00f2stols, Misioneras Cruzadas de la Iglesia, 08019 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0696-8560","authenticated-orcid":false,"given":"Pere","family":"Clave","sequence":"additional","affiliation":[{"name":"Gastrointestinal Physiology Laboratory, Hospital de Matar\u00f3, Universitat Aut\u00f2noma de Barcelona, 08304 Matar\u00f3, Spain"},{"name":"Centro de Investigaci\u00f3n Biom\u00e9dica en Red de Enfermedades Hep\u00e1ticas y Digestivas (Ciberehd), 08304 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8896-1150","authenticated-orcid":false,"given":"Mireia","family":"Bolivar-Prados","sequence":"additional","affiliation":[{"name":"Gastrointestinal Physiology Laboratory, Hospital de Matar\u00f3, Universitat Aut\u00f2noma de Barcelona, 08304 Matar\u00f3, Spain"},{"name":"Centro de Investigaci\u00f3n Biom\u00e9dica en Red de Enfermedades Hep\u00e1ticas y Digestivas (Ciberehd), 08304 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1038\/nrgastro.2015.49","article-title":"Dysphagia: Current Reality and Scope of the Problem","volume":"12","author":"Shaker","year":"2015","journal-title":"Nat. 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