Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests-Reference-Cited by-同舟云学术

Validating the textural characteristics of soft fish‐based paste through International Dysphagia Diet Standardisation Initiative recommended tests

Published:2021-01-04 Issue:2 Volume:52 Page:240-250
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Xie Yisha¹,Zhao Wenyu¹,Yu Wanying¹,Lin Xiaoyu¹,Tao Shuaifei¹,Prakash Sangeeta²^ORCID,Dong Xiuping¹^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China

2. School of Agriculture and Food Sciences The University of Queensland Brisbane Queensland Australia

Funder

National Basic Research Program of China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12578

Reference47 articles.

1. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

2. Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology