Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
Shuanghe Ren, Guofang Zhang, Zhuying Wang, Fuwei Sun, Tianfu Cheng, Daoying Wang, Yang Hong, Zhongjiang Wang, Zengwang Guo
Topics & Concepts
StarchChemistryFood scienceRheologyComposite numberAmylopectinSoy proteinPlant proteinChemical engineeringMaterials scienceAmyloseComposite materialEngineeringDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesFood composition and properties