Lv1
38 积分 2025-09-23 加入
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
14天前
已完结
Synergistic effects of konjac glucomannan and ultrasound treatment on inhibiting retrogradation and modifying structural properties of quinoa starch gels
16天前
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
16天前
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
25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
25天前
已完结
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels
25天前
已完结
The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
25天前
已完结
Development of soft food gels from high-methyl pectin-protein conjugates via acid- and heat-induced crosslinking for dysphagia-friendly applications
25天前
已完结
Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes
25天前
已完结
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
25天前
已完结
皖公网安备34019202002308
