Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food
Cong Min, Qi Yang, Huayin Pu, Yungang Cao, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L. Xiong
Topics & Concepts
CalciumChemistryComposite numberRheologyViscoelasticityStarchDynamic mechanical analysisFourier transform infrared spectroscopyChemical engineeringNuclear chemistryMaterials scienceBiochemistryOrganic chemistryComposite materialPolymerEngineeringDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesFood composition and properties