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42 积分 2023-11-21 加入
A novel strategy of dysphagia-oriented matrices bovine tendon collagen-cassava starch composite gels
1个月前
已完结
Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests
1个月前
已完结
Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
1个月前
已完结
Development of soy protein isolate gels added with tremella polysaccharide and psyllium husk powder as 3D printing inks for people with dysphagia
4个月前
已完结
Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi
5个月前
已完结
Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications
5个月前
已完结
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material
5个月前
已完结
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
5个月前
已完结
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management
5个月前
已完结
Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein
5个月前
已完结
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