Lv11
40 积分 2024-10-19 加入
Mechanism of Xanthan Gum in Inhibiting Aggregation in Soy Protein Isolate Gels after Commercial Sterilization: Implications for Texture-Modified Food for Dysphagia
49分钟前
待确认
3D-Printed flaxseed gum-myofibrillar protein gel for elderly dysphagia: Multi-scale structural modulation via molecular interaction and lycopene release in bionic dynamic digestion
1小时前
已完结
Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages
1小时前
已关闭
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
1小时前
已完结
Texture-Sweetness Co-Design of Dysphagia Foods:Research on the Textural Regulation and Sweetener Release Mechanisms of Soy Protein Gels by Sucrose and Xylitol
2小时前
已完结
Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products
3天前
已完结
Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes
6天前
已完结
Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets
6天前
已完结
Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing
16天前
已完结
Inflammation-Targeted Delivery of Probiotics for Alleviation of Colitis and Associated Cognitive Disorders through Improved Vitality and Colonization
25天前
已完结
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