Complexation-driven 3D printable whey protein-lotus root composite gels for dysphagia foods
Jinfeng Wang, Xueyu Jiang, Houze Gan, Siyu Li, Kaidi Peng, Ying Sun, Ming Ma, Yang Yi
Topics & Concepts
LotusWhey proteinComposite numberDysphagiaFood scienceChemistryWhey protein isolateChemical engineeringChromatographyMaterials scienceBotanyComposite materialMedicineBiologySurgeryEngineeringDysphagia Assessment and ManagementFood composition and properties