Concepedia

Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide

Cong Min, Chong Zhang, Yungang Cao, Hongliang Li, Huayin Pu, Junrong Huang, Youling L. Xiong

International Journal of Biological Macromolecules · 2023 · 81 citations · 48 references

DOI

Concepts

References

48

Proteins from land plants – Potential resources for human nutrition and food security

Li Day · Trends in Food Science & Technology · 2013 · 827 citations

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Dysphagia in the Elderly: Preliminary Evidence of Prevalence, Risk Factors, and Socioemotional Effects

Nelson Roy, Joseph C. Stemple, Ray M. Merrill et al. · Annals of Otology Rhinology & Laryngology · 2007 · 329 citations

, , +15

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Arianna Dick, Bhesh Bhandari, Xiuping Dong et al. · Food Hydrocolloids · 2020 · 292 citations

, , +12

A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications

Kaiser Mahmood, Hanisah Kamilah, Poh Lee Shang et al. · Food Bioscience · 2017 · 284 citations

, , +14

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Hongbo Mi, Yi Li, Cong Wang et al. · Food Hydrocolloids · 2020 · 260 citations

, , +16