Characterization and in vitro digestive properties of potato starch gels enhanced with soy protein fiber aggregates
In recent years, dysphagia has become increasingly prevalent as a geriatric syndrome, often leading to complications such as malnutrition and esophageal injury. To address this issue, this study developed a novel starch–protein composite gel with low digestibility and high swallowing safety using so...
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| Автори: | , , , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2026-06-01
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| Серія: | Future Foods |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2666833525003454 |
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