Lv51
890 积分 2024-03-18 加入
Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet
5小时前
已完结
Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition
5小时前
已完结
Development and characterization of edible bigels based on starch hydrogels and monoglyceride oleogels for dysphagia food
13小时前
已完结
Development and characterization of edible bigels based on starch hydrogels and monoglyceride oleogels for dysphagia food
6天前
已关闭
The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
11天前
已完结
Formulation and characterization of 3D printed chickpea protein isolate-mixed cereal dysphagia diet
11天前
已完结
Formulating protein‐based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability
11天前
已完结
Investigation of 3D printing of apple and edible rose blends as a dysphagia food
11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
12天前
已完结
Comprehensive review of dysphagia and technological advances in dysphagia food
12天前
已完结
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