Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, Haitao Wang, A.M. Abd El‐Aty, Mingqian Tan
Topics & Concepts
GlucomannanDysphagiaComposite numberTexture (cosmology)Food scienceChemistryMaterials scienceMedicineComposite materialComputer scienceSurgeryArtificial intelligenceImage (mathematics)Proteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications