Lv54
1280 积分 2024-03-18 加入
Emulsion Gels for Dysphagia-Oriented Foods: Structural Engineering Strategies for Swallowing Performance and Targeted Gastrointestinal Delivery
2天前
已完结
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
15天前
已完结
Processing Technologies for Developing Low GI Foods – A Review
15天前
已完结
Preparation and swallowing properties of whey protein gel modified with konjac glucomannan for dysphagia food
18天前
已完结
Alteration of the structural properties of inulin gels
22天前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
1个月前
已完结
3D printed gel process regulates the rheology, swallowing, and digestive fate of high internal phase emulsion gels for dysphagia foods
1个月前
已完结
The Criteria of Thickened Liquid for Dysphagia Management in Japan
1个月前
已完结
Dysphagia foods: Current research, technological innovations, and future directions
1个月前
已完结
Vitamin gums
1个月前
已完结
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