Supramolecular polymerization for dysphagia diets
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
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1. Comparative study of the rheology and texture of konjac glucomannan-xanthan gum complexes in water and simulated gastric fluid and their effect on gastric emptying;Food Hydrocolloids;2024-12
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3. Research advances on standards and processing methods of texture-modified foods for dysphagia: a review;Discover Food;2024-06-17
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