Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures

作者：Qian Chen, Yanyan Wu, Limin Cao, Yongqiang Zhao, Huan Xiang, Hong Lin, Yueqi Wang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140742 · 被引用次数：46 · 研究领域：Child Nutrition and Feeding Issues、Dysphagia Assessment and Management、Food composition and properties