Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type-Reference-Cited by-同舟云学术

Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type

Published:2024-11 Issue: Volume:458 Page:140302
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Zhiming,Chen Funi,Deng Yuanyuan,Tang Xiaojun,Li Ping,Zhao Zhihao,Zhang Mingwei,Liu Guang

Publisher

Elsevier BV

Reference40 articles.

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3. Designing food for the elderly: The critical impact of food structure;Calligaris;Food & Function,2022

4. Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications;Cao;Advances in Colloid and Interface Science,2019

5. Texture-modified soy protein foods: 3D printing design and red cabbage effect;Carranza;Food Hydrocolloids,2023

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