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100 积分 2022-10-18 加入
Hydrocolloids as thickening and gelling agents in food: a critical review
2小时前
已完结
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
5个月前
已完结
Physical barrier effects of dietary fibers on lowering starch digestibility
8个月前
已完结
Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food
8个月前
已完结
Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test
8个月前
已完结
A Novel Dysphagia Diet Improves the Nutrient Intake of Institutionalized Elders
9个月前
已完结
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
9个月前
已完结
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels
9个月前
已完结
Swallowing dysfunction and dysphagia is an unrecognized challenge for oral drug therapy
10个月前
已完结
Dysphagia
10个月前
已完结
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