Fabrication of dysphagia-friendly emulsion gels using tilapia protein: Synergistic effects of high-density ultrasonic modification and flaxseed gum interfacial complexation.

Fuente: PubMed

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Bibliographic Details
Main Authors:	Zhao, Qiaoli, Deng, Hairong, Luo, An, Tu, Xinghao, Ma, Jiaxi, Li, Rui, Wang, Zhuo, Wang, Hongwei, Zhong, Saiyi
Format:	Artículo científico
Language:	en
Published:	Food chemistry 2026
Subjects:	Animals Gels Emulsions Tilapia Deglutition Disorders Flax Plant Gums Particle Size Humans Ultrasonics
Online Access:	Acceder al recurso
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