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Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia
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Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia
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The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel
Food Hydrocolloids,
2022
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Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation
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2022
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The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel
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3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
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3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet
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