聚糖 - - 德克斯特林加厚液体适用于患有食障碍的人:流动行为和吞评估方法的最新进展
Kedu Wang1,2, Zihang Cheng1,2, Dongling Qiao2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Critical reviews in food science and nutrition
|April 1, 2024
概括
专门的加厚液体有助于食障碍的治疗. 了解德克斯特林流体流动特性是开发有效的吞评估方法的关键,用于老年人群.
科学领域:
- 食品科学 食品科学 食品科学
- 类风病学 类风病学 类风病学
- 生物医学工程 生物医学工程
背景情况:
- 全球人口老龄化带来了吞障碍 (吞困难) 的挑战.
- 专门的饮食,包括多糖-德克斯特林加厚液体,对于控制消化不良至关重要.
- 了解流体流动的特性对于评估适合性对于患有失调症的人来说至关重要.
研究的目的:
- 审查聚糖胺-德克斯特林加厚液体的剪切和延伸流动特性和三角学.
- 探索德克斯特林如何影响基于分子相互作用的流体流动行为.
- 总结当前的评估方法,并讨论现实的评估的未来前景.
主要方法:
- 关于加厚液体的风学和三元学性质的文献综述.
- 分析影响流动行为的分子相互作用和链动力学.
- 在体内,体外和体内评估方法的总结.
主要成果:
- 德克斯特林的含量显著影响了加厚液体的粘度,产量应力和粘性弹性.
- 流体流动行为与分子相互作用和链动力学有关.
- 有各种不同的评估方法,但实际的评估需要进一步发展.
结论:
- 了解基于德克斯的液体类风湿学对于失调饮食的发展至关重要.
- 流量特性可以为设计有效的吞安全评估提供信息.
- 未来的研究应该专注于为加厚液体创造更现实的和更全面的评估方法.
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