Litcius/Paper detail

Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol

Yahui Du, Zengwang Guo, Chunfang Ma, B. K. Zayadan, Qingfeng Ban, Yang Hong, Zhongjiang Wang, Hongbo Sun

2025Food Hydrocolloids8 citationsDOI

Topics & Concepts

SweetnessFood scienceXylitolChemistrySucroseSoy proteinTexture (cosmology)Artificial SweetenerFlavorSugarFermentationComputer scienceArtificial intelligenceImage (mathematics)Proteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties
Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol | Litcius