Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
Xinyue Zhang, Zhiyuan Wang, Gan Hu, Yixuan Yang, Haoyang Sun, Zhaoxia Cai
Topics & Concepts
Egg whiteDysphagiaFood scienceChemistryWhite (mutation)Food proteinNanotechnologyMaterials scienceMedicineBiochemistrySurgeryGeneProteins in Food SystemsPickering emulsions and particle stabilizationChild Nutrition and Feeding Issues