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124 results on '"Qiao, Dongling"'

48. Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids.

Author

Liu, Shuhan, Qiao, Dongling, Cheng, Zihang, Xie, Fengwei, Zhao, Siming, and Zhang, Binjia

Subjects
*COHESION, *SURFACE tension, *COMPUTER simulation, *DEGLUTITION, *DEGLUTITION disorders, *FLUIDS, *YIELD stress
Abstract

Dysphagia, a widely suffered disease mainly by seniors, causes food swallowing-related issues such as choking, aspiration, aspiration pneumonia, and even death. Designing special diets such as thickened fluids (e.g. water, milk, soups, and juices) is an essential means of managing swallowing problems for people with dysphagia. This review discusses intrinsic influencing factors (e.g. surface tension, viscosity, yield stress, and the cohesion of fluid food boluses) and external influencing factors (e.g. temperature, fluid volume, saliva secretion, and body posture) that influence the swallowing behaviors (e.g. oropharyngeal flow velocity, residual amount, and aspiration risk) of thickened fluids. Subsequently, computer models assessing the swallowing features of thickened fluids (Newtonian/non-Newtonian) are highlighted, including mesh-based methods (e.g. finite element method (FEM)) and mesh-free methods (e.g. smooth particle hydrodynamics (SPH) and moving particle semi-implicit (MPS)). Also, current challenges and prospects of computer modeling in the development of dysphagia fluid foods are proposed. The swallowing behaviors of thickened fluids are closely linked to intrinsic and external factors. Increasing the viscosity and cohesiveness can slow the flow of the swallowed fluid bolus and suppress fluid splashing, thus providing more response time for the nerve system and muscles to reduce choking and aspiration risks. Such information is vital for establishing mesh-based and mesh-free computer models used to inspect the swallowing process of thickened fluids. These computer models are potentially useful for developing dysphagia foods, especially thickened fluids, with tailored swallowing performance. [ABSTRACT FROM AUTHOR]

Published
2023
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50. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism.

Author

Cheng, Zihang, Qiao, Dongling, Zhao, Siming, Zhang, Binjia, Lin, Qinlu, and Xie, Fengwei

Subjects
LIPID metabolism, PLANT polyphenols, GLUCOSE metabolism, STARCH, BUTYRIC acid, BLOOD sugar, METABOLIC disorders, WHEAT starch
Abstract

Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ‐amino butyric acid, γ‐oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided. [ABSTRACT FROM AUTHOR]

Published
2022
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