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Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review
4天前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
1个月前
已完结
Development of soy protein isolate gels added with tremella polysaccharide and psyllium husk powder as 3D printing inks for people with dysphagia
1个月前
已完结
Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
1个月前
已完结
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