Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
Yuhong Lin, Zhuo Wang, Chaoxue Shi, Ling Han, Qunli Yu
Topics & Concepts
StarchPolysaccharideDysphagiaFood scienceMicrostructureTexture (cosmology)Composite numberTendonChemistryMaterials scienceBiochemistryBiologyMedicineAnatomyComposite materialSurgeryComputer scienceCrystallographyImage (mathematics)Artificial intelligenceDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesFood composition and properties