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40 积分 2026-04-10 加入
Influence of pH on gel properties of Meretrix meretrix clam protein with κ-carrageenan: Phase behaviors, nonlinear rheological properties and gelation mechanism
17小时前
求助中
Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions
23天前
已完结
Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes
23天前
已完结
Progress in dysphagia management in older patients
1个月前
已完结
Progress in dysphagia management in older patients
1个月前
已完结
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