Bottom-Up Approaches in the Design of Soft Foods for the Elderly-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Bottom-Up Approaches in the Design of Soft Foods for the Elderly

Published:2017-03-25 Issue: Volume: Page:153-166
ISSN:
Container-title:Nanotechnology in Agriculture and Food Science
language:
Short-container-title:

Author:

Aguilera José Miguel¹,Park Dong June²

Affiliation:

1. Pontificia Universidad Católica de Chile; Department of Chemical and Bioprocess Engineering, Escuela de Ingeniería; Vicuña Mackenna, 4860 Macul Santiago 7820436 Chile

2. Korea Food Research Institute; Division of Strategic Food Research; Anyangpangyo-ro 1201beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do; Seoul 13539-62 Republic of Korea

Publisher

Wiley-VCH Verlag GmbH & Co. KGaA

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9783527697724.ch9/fullpdf

Reference61 articles.

1. United Nations 2015

2. Food for the ageing population

3. Dysphagia in the elderly;Humbert;Phys. Med. Rehabil. Clin. N. Am.,2008

4. Texture-modified meals for hospital patients

5. Chronic constipation in the elderly;Gallegos-Orozco;Am. J. Gastroenterol.,2012

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food;International Journal of Food Design;2022-04-01

2. Properties of microparticles from a whey protein isolate/alginate emulsion gel;Food Science and Technology International;2018-02-28

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP