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40 积分 2024-11-04 加入
Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and proteinin vitro digestibility
20天前
已完结
Improving the swallowability of representative foods for the elderly and people with dysphagia
5个月前
已完结
Spectral analysis of the stick‐slip phenomenon in “oral” tribological texture evaluation
5个月前
已完结
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology
5个月前
已完结
The instrumental texture profile analysis revisited
5个月前
已完结
Perception and measurement of food texture: Solid foods
5个月前
已完结
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management
7个月前
已完结
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