Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration

作者：Huajian Xu, Yi Lv, B. Q. Zhou, Xu Zhou, Junwei Gao, Dongling Qiao, Bowen Li, Binjia Zhang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111363 · 被引用次数：42 · 研究领域：Dysphagia Assessment and Management、Food composition and properties、Electrospun Nanofibers in Biomedical Applications