Surimi soft gels for individuals with dysphagia were produced by enzymatic hydrolysis: Investigating the impact on the protein structure and its correlation with gel characteristics
Yuqing Shi, Bin Wang, Yanshun Xu, Yihan Shi, Zhifei Zhu
Topics & Concepts
Enzymatic hydrolysisEnzymeChemistryHydrolysisDysphagiaBiochemistryFood scienceMedicineSurgeryChild Nutrition and Feeding IssuesDysphagia Assessment and ManagementProteins in Food Systems