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Updated: Jun 11, 2026
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Combining Microfluidics and Microrheology to Determine Rheological Properties of Soft Matter during Repeated Phase Transitions
Published on: April 19, 2018
Hydrocolloid Effects on Shear and Extensional Rheology
Elaine M Lipkin1, Nicole M Rogus-Pulia2,3,4, Mark A Nicosia5
1Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA.
Dysphagia
|June 9, 2026
Summary
Thickened beverages for dysphagia management show varied rheological properties. Different hydrocolloids impact shear thinning and extensional viscosity, suggesting distinct properties influence swallowing performance.
Area of Science:
- Food Science
- Rheology
- Biomaterials
Background:
- Thickened beverages are crucial for managing dysphagia, a swallowing disorder.
- The rheological properties of these beverages significantly impact swallowing safety and efficiency.
Purpose of the Study:
- To investigate the shear and extensional rheological behaviors of beverages thickened with various hydrocolloids.
- To determine how different hydrocolloids affect the flow properties and structural characteristics of thickened fluids.
Main Methods:
- Prepared thickened beverages using 11 different hydrocolloids: modified starch (STA), xanthan gum (XAN), konjac gum (KJC), tara gum (TG), sodium alginate (SA), iota carrageenan (IC), sodium caseinate (SC), high methoxyl pectin (HMP), carboxymethylcellulose (CMC), hydroxypropyl methylcellulose (HPMC), and methylcellulose (MC).
- Measured apparent shear viscosity at a shear rate of 30 s-1, shear thinning behavior, and extensional rheology (capillary breakup time and extensional viscosity).
Main Results:
- Significant variations in shear thinning were observed, with XAN, TG, and KJC showing pronounced shear thinning compared to SC and HMP.
- HPMC, CMC, and MC exhibited the highest capillary breakup times and extensional viscosity, while STA had the lowest.
- No correlation was found between the shear thinning index and extensional viscosity across the tested hydrocolloids.
Conclusions:
- Shear and extensional rheology measure distinct properties critical for thickened fluid performance in dysphagia management.
- Optimizing both shear and extensional properties of thickened beverages can enhance their suitability for individuals with swallowing difficulties.
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