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3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content.

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第一作者： Zhenbin,Liu

第一单位： School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.;Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.

作者： Zhenbin,Liu ^[1] ; Xi,Chen ^[2] ; Meirong,Ruan ^[2] ; Yumei,Liao ^[3] ; Zihao,Wang ^[4] ; Yucheng,Zeng ^[5] ; Hongbo,Li ^[1] ; Liangbin,Hu ^[2] ; Haizhen,Mo ^[1]

作者单位： School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.;Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China. ^[1] School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China. ^[2] Agricultural Mechanization Development Center of Chenggu city, Chenggu 723200, China. ^[3] Xi'an Sailong AM Technology Co. Ltd., Xi'an 710021, China. ^[4] Hangzhou Fushen Agricultural Technology Development Co., Ltd, Hangzhou, China. ^[5]

关键词 Additive manufacturing Dysphagia diet Pyruvate Xanthan gum

DOI 10.1016/j.fochx.2024.102121

PMID 39844958

发布时间 2025-01-29

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3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content.

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3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content.

Food chemistry

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Food chemistry

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