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38 积分 2025-11-06 加入
Sarcopenia
12天前
已完结
Nutritional interventions to improve muscle mass, muscle strength, and physical performance in older people: an umbrella review of systematic reviews and meta-analyses
13天前
已完结
Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake
13天前
已完结
Modifying the consistency of food and fluids for swallowing difficulties in dementia
15天前
已关闭
Swallowing Dynamics and Breathing-Swallowing Coordination Are Altered in Patients with Mild Cognitive Impairment
17天前
已完结
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
1个月前
已完结
The Development and Characterization of a New Easily Swallowed Valsartan Oral Jelly
1个月前
已关闭
Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia
6个月前
已完结
Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
6个月前
已完结
Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels
6个月前
已完结
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