Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
Zhiming Wang, Funi Chen, Yuanyuan Deng, Xiaojun Tang, Ping Li, Zhihao Zhao, Mingwei Zhang, Guang Liu
Topics & Concepts
EmulsionStarchDysphagiaComposite numberWhey proteinFood scienceWhey protein isolateTexture (cosmology)Characterization (materials science)ChemistryMaterials scienceMedicineComposite materialBiochemistryComputer scienceNanotechnologySurgeryArtificial intelligenceImage (mathematics)Dysphagia Assessment and ManagementFood composition and properties