Lv41
610 积分 2025-03-03 加入
Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients
18天前
已完结
Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges
25天前
已完结
Optimization of the Kudzu Resistant Starch Preparation Based on Debranching and Recrystallization and its Structural Properties
30天前
已关闭
Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
1个月前
已完结
Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
1个月前
已完结
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids
1个月前
已完结
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods
1个月前
已完结
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods
1个月前
已完结
Comprehensive review of dysphagia and technological advances in dysphagia food
1个月前
已完结
Texture-modified foods for the elderly: Status, technology and opportunities
1个月前
已完结
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