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. 2020 Dec 19;278(2):577–616. doi: 10.1007/s00405-020-06507-5

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© The Author(s) 2020

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 1 — Shear thinning and amylase resistance of a xanthan gum-based (XGB) and a starch-based (SB) thickening agent. Note the shear thinning between 50 s⁻¹ and 300 s⁻¹ is quite comparable between XGB and SB agents; however, the reduction of viscosity caused by 30 s incubation with salivary amylase is much higher for the SB thickening agent