The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties

作者：Jiao Wang, Fei Liu, Maoshen Chen, Ling Chen, Yixun Xia, Fang Zhong · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111731 · 被引用次数：10 · 研究领域：Dysphagia Assessment and Management、Polysaccharides Composition and Applications