Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties
Ge Xu, Jixia Kang, Wujun You, Ruyi Li, Huijuan Zheng, Lishuang Lv, Qiuting Zhang
Topics & Concepts
Texture (cosmology)RheologyViscosityMaterials scienceAqueous solutionChemistryComposite materialComputer scienceArtificial intelligenceOrganic chemistryImage (mathematics)Dysphagia Assessment and ManagementChild Nutrition and Feeding IssuesProteins in Food Systems