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food hydrocolloids(1)

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dysphagia(1)
peach pulp(1)
rheology(1)
soy protein isolate(1)
texture(1)

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作者

Jin Xie AND Jinfeng Bi AND Jacquet Nicolas AND Blecker Christophe AND Fengzhao Wang AND Jian Lyu(0)

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institute of food science and technology, chinese academy of agricultural sciences, key laboratory of agro-products processing, ministry of agriculture and rural affairs, b(1)
institute of food science and technology, chinese academy of agricultural sciences, key laboratory of agro-products processing, ministry of agriculture and rural affairs, beijing, 100193, china(1)
university of liege, gembloux agro-bio tech, unit of food science and formulation, avenue de la faculte d'agronomie 2b, gembloux b-5030, belgium(1)

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2024(1)

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资源类型: 外文期刊

作者:Jin Xie(精确检索)

作者:Jinfeng Bi(精确检索)

作者:Jacquet Nicolas(精确检索)

作者:Blecker Christophe(精确检索)

作者:Fengzhao Wang(精确检索)

作者:Jian Lyu(精确检索)

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1Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels

作者： Jin Xie; Jinfeng Bi; Jacquet Nicolas; Blecker Christophe; Fengzhao Wang; Jian Lyu; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China; University of Liege, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculte d'Agronomie 2B, Gembloux B-5030, Belgium; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, B;

来源：Food Hydrocolloids

关键词： Dysphagia Peach pulp Rheology Soy protein isolate Texture