Showing 1 - 2 results of 2 for search 'Chi-Chung Hua', query time: 0.03s Refine Results
  1. 1
    Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency

    Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency by Huaiwen Yang, Liang-Yu Chou, Chi-Chung Hua

    Published 2023-12-01
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    Article
  2. 2
    Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential

    Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential by Huaiwen Yang, Chai-Chun Tsai, Jung-Shiun Jiang, Chi-Chung Hua

    Published 2021-03-01
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    Article

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