3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content
3D printing offers a promising solution for the increasing demand for visually appealing dysphagia diets. Xanthan gum (XG) is a critical component in various thickeners specialized for dysphagia diets, in which pyruvate group is important, but relative study remains scarce. This study tried to creat...
| Váldodahkkit: | , , , , , , , , |
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| Materiálatiipa: | Artihkal |
| Giella: | English |
| Almmustuhtton: |
Elsevier
2025-01-01
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| Ráidu: | Food Chemistry: X |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2590157524010095 |