Lv7
3320 积分 2025-04-10 加入
Effect of barium sulfate, thickener type, and saline solution on the rheological properties of liquids used for instrumental swallowing assessment
2个月前
已关闭
Engineering orally disintegrating protein puffs for dysphagia diets: Impact of calcium chelators
2个月前
已关闭
Bigels as co-delivery system for dysphagia food: Effects of the wax oleogelator type and bigel structure on the gastrointestinal release behaviour of bioactive compounds
2个月前
已关闭
Feasibility of using a protein gel for masticatory assessment of older people
2个月前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
2个月前
已完结
Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums
2个月前
已完结
Gel properties of sheep's hoof gelatin-dietary polysaccharide interpenetrating polymer network complex gels with application in low fat lamb patties
4个月前
已完结
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
4个月前
已关闭
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
4个月前
已关闭
Effect of non-covalently bound polyphenols on the structural and functional properties of wheat germ protein
4个月前
已完结
皖公网安备34019202002308
