Food Research International
 2023
DOI: 10.1016/j.foodres.2023.112975
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Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia

Larisa Giura
1
,
Leyre Elizari Urtasun
2
,
Diana Ansorena
3
et al.
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Cited by 10 publications
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References 36 publications
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Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management

Dong,
Lan,
Liu
et al. 2025
Food Chemistry
1
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0
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Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management

Dong,
Lan,
Liu
et al. 2025
Food Chemistry
1
0
0
0
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High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels

Liu,
Li,
Qin
et al. 2025
Food Chemistry
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Pathways in formulating foods for the elderly

Qin,
Pillidge,
Harrison
et al. 2024
Food Research International
8
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