Lv31
322 积分 2025-08-16 加入
The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat‐induced gels
54分钟前
已完结
Fish protein as a new emulsifier: Mechanism, enhancement, application
1小时前
已完结
Improvement in rheological and tribology properties of thickened liquids for dysphagia management through the mixing guar gum and xanthan gum at different addition ratios
1个月前
已完结
Decreasing the pH value would improve the swallowing characteristics of whey protein isolate-enriched thickened fluids for dysphagia populations
1个月前
已完结
A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods
1个月前
已完结
Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids
1个月前
已完结
Polysaccharide emulsion gels for dysphagia-friendly surimi-based diets: development and application
1个月前
已完结
Vitamin D-Loaded Microcapsule-Cod Protein Composite Gels: Texture, oral processing, and digestive properties
1个月前
已完结
Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins
1个月前
已完结
4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets
1个月前
已完结
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