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268 积分 2025-09-23 加入
Alkali-induced Dendrobium officinale polysaccharide-hemp seed protein gels: Insight into structure, molecular interaction mechanisms, and potential as dysphagia food
1个月前
已完结
Physicochemical modulation and clinical validation of dysphagia-specific foods: a review and outlook toward precision nutrition
1个月前
已关闭
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
2个月前
已完结
Synergistic effects of konjac glucomannan and ultrasound treatment on inhibiting retrogradation and modifying structural properties of quinoa starch gels
2个月前
已完结
Enhancing the properties of Pleurotus ostreatus protein-konjac glucomannan gels through pH regulation: Gel formation mechanism and application in low-fat cheese sticks
2个月前
已完结
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
2个月前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
2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
2个月前
已完结
The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
2个月前
已完结
Development of soft food gels from high-methyl pectin-protein conjugates via acid- and heat-induced crosslinking for dysphagia-friendly applications
2个月前
已完结
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