Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology

作者：Yanan Yang, Ruizhi Yang, Yuan Fang, Hanxue Hou, Luping Zhao · 发表于：Food Research International · 年份：2026 · DOI：10.1016/j.foodres.2026.118501 · 被引用次数：7 · 研究领域：Dysphagia Assessment and Management、Child Nutrition and Feeding Issues、Clinical Nutrition and Gastroenterology