Vincent Mathieu
Papers
1
Total Citations
4
H-Index
1
About
Vincent Mathieu is a researcher whose work sits at the intersection of food science, oral processing, and rheology, with a particular focus on improving the quality of life for individuals with swallowing difficulties. His key research areas include the development of natural salivary substitutes and the characterization of semi-solid food textures. Mathieu’s major contribution is the pioneering use of flaxseed extracts as a natural salivary substitute (NSS) to manage xerostomia, or dry mouth. His 2024 study demonstrated that flaxseed polysaccharides possess extensional and shear rheological properties remarkably close to those of human saliva, making them a promising, natural alternative for improving the swallowability of semi-solid foods. This work, which has already garnered 4 citations, is notable for its dual in vitro and in vivo approach, bridging fundamental material science with practical clinical application. By addressing a common and debilitating condition, Mathieu’s research stands at the forefront of developing accessible, food-based solutions for dysphagia management, offering a tangible improvement in patient comfort and safety.
Research Focus
Key Achievements
Top Papers
- 1