Mechanism of xanthan gum in inhibiting aggregation in soy protein isolate gels after commercial Sterilization: Implications for texture-modified food for dysphagia
Zhuying Wang, Yahui Du, Shuo Zhang, Jun Hu, Zhongjiang Wang, Zengwang Guo, Yang Hong
Topics & Concepts
Sterilization (economics)Xanthan gumDysphagiaSoy proteinFood scienceChemistryMedicineSurgeryRheologyMaterials scienceBusinessComposite materialFinanceExchange rateForeign exchange marketFood composition and propertiesPolysaccharides Composition and ApplicationsDysphagia Assessment and Management