Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials.

Wang, Xin; Rong, Liyuan; Shen, Mingyue; Yu, Qiang; Chen, Yi; Li, Jinwang; Xie, Jianhua.

Afiliação

Wang X; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Rong L; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Shen M; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Yu Q; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Chen Y; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Li J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Xie J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Foods ; 12(12)2023 Jun 06.

Article em En | MEDLINE | ID: mdl-37372499