Rheological properties of stirred-type yogurt containing pea protein regulated by welan gum: Implications for dysphagia-targeted medical foods
Yalong Guo, Ziyu Zhou, Qingyu Liao, Huimin Ren, Yixin Wang, Aiqin Ma, Hongbin Zhang
Topics & Concepts
RheologyPea proteinFood scienceDysphagiaChemistryMicrobiologyMaterials scienceMedicineBiologyComposite materialSurgeryDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesProteins in Food Systems