Extensional and shear viscosities were studied for mixtures comprising artificial saliva and okra mucilage, the latter acting as a model thick-liquid food. These experiments aimed to obtain information on the flow-behavior information of the systems, underpinning the texture sensation of foods as perceived by dysphagic and xerostomic populations. Mixing okra mucilage with artificial saliva dramatically increases the shear viscosity of artificial saliva throughout the studied ranges of concentrations and deformation rates. Particle tracking does not suggest direct interactions between the components of artificial saliva and of okra mucilage. The rheology of the okra polymer (OP)–artificial saliva (AS) mixture is dominated by its extensional viscosity: Trouton ratios are in the order of tens to hundreds, while they decrease with increasing okra-mucilage concentration; this highlighs the dominance of the extensional rheology and the increasing importance of the shear mechanics with increasing okra content. The relaxation times and extensional moduli are also reported for the systems under study. Extensional and shear flows are of equal importance concerning the elastic behavior.

对包含人工唾液和秋葵粘液的混合物的拉伸粘度和剪切粘度进行了研究，秋葵粘液充当了典型的稠液食品。这些实验旨在获得有关系统流动行为信息的信息，从而增强了吞咽困难和干湿性人群所感知的食物的质感。在所研究的浓度和变形速率范围内，将秋葵胶浆与人工唾液混合可显着提高人工唾液的剪切粘度。粒子跟踪并不表明人工唾液和秋葵粘液成分之间存在直接的相互作用。秋葵聚合物（OP）-人造唾液（AS）混合物的流变性受其延伸粘度的支配：特鲁顿比约为数十至数百，而随着秋葵黏液浓度的增加而降低；随着秋葵含量的增加，这在延伸流变学的主导地位和剪切力学的重要性日益提高。还报道了所研究系统的弛豫时间和拉伸模量。关于弹性行为，拉伸流和剪切流同等重要。