Pascale Bou Fadel
Papers
1
Total Citations
4
H-Index
1
About
Pascale Bou Fadel is a food scientist whose innovative work bridges rheology and oral health, with a focus on improving the quality of life for individuals suffering from xerostomia (chronic dry mouth). Her research centers on the development of natural salivary substitutes derived from flaxseed polysaccharides, which mimic the shear and extensional rheological properties of human saliva. In her highly cited 2024 study, she demonstrated that flaxseed extracts can enhance the swallowability of semi-solid foods, offering a promising, natural alternative for managing swallowing difficulties. This work, which combines in vitro rheological characterization with in vivo sensory and swallowing assessments, has already garnered significant attention, with 4 citations shortly after publication. Bou Fadel’s contributions are notable for their translational potential, directly addressing a clinical need through food science principles. Her interdisciplinary approach—merging material science, sensory analysis, and clinical application—positions her as an emerging leader in the field of food rheology and dysphagia management. Her findings hold promise for developing accessible, cost-effective solutions for aging populations and patients with salivary gland disorders.
Research Focus
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Top Papers
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