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70 积分 2023-10-31 加入
The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties
2个月前
已完结
Modulation of viscosity, swallowability, and stability of starch-based thickener: The effect of konjac gum and xanthan gum
2个月前
已完结
Innovative 3D printed multigrain rice and silver carp surimi diets: Rheological, textural, and nutritional solutions for the elderly with dysphagia
2个月前
已完结
Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
2个月前
已完结
Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier
2个月前
已完结
Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management
2个月前
已完结
The rheology and processing behavior of starch and gum-based dysphagia thickeners
3个月前
已完结
A model experiment to understand the oral phase of swallowing of Newtonian liquids
3个月前
已完结
Tailoring oleogel-in-hydrogel pickering emulsion fluid gels as an oral delivery system for different levels of dysphagia: From microstructure to rheological properties
3个月前
已完结
Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
3个月前
已完结
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