Lv5
1130 积分 2024-09-13 加入
Effect of fine structure of xanthan on its interaction with mucin: Toward designing of dysphagia diets
27天前
已完结
Physicochemical modulation and clinical validation of dysphagia-specific foods: a review and outlook toward precision nutrition
27天前
已完结
Structural design of dysphagia-oriented double emulsions via internal-external phase coordination to modulate texture, rheology, and oral lubrication
27天前
已完结
Improving the swallowability of representative foods for the elderly and people with dysphagia
27天前
已完结
Dynamic Regulation of Beany Off‐Aroma Adsorption by Protein Concentration: Mechanistic Insights From Soy Protein‐Hexanal Interactions
27天前
已完结
Oral tribology: Providing insight into oral processing of food colloids
27天前
已完结
Comparisons of the rheological, tribological and sensory properties of sodium alginate with commercial thickeners at different IDDSI levels for dysphagia management
27天前
已完结
Effects of oil phase properties on the characteristics, 3D printability and dysphagia suitability of high internal phase emulsions stabilized by soy protein isolate-soluble soybean polysaccharide complex
27天前
已完结
Lubrication of soft oral surfaces
27天前
已完结
Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology
27天前
已完结
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