3D-printed dysphagia-friendly gels with tailored inulin-konjac glucomannan mixtures: Swallowing safety enhancement and controlled lycopene release

作者：Qian Chen, Yueqi Wang, Hong Lin, Huan Xiang, Yanyan Wu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147270 · 被引用次数：3 · 研究领域：Dysphagia Assessment and Management、Food composition and properties、Polysaccharides Composition and Applications