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

Food Chemistry 2026

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Authors: Qiaoli Zhao, Hairong Deng, An Luo, Xinghao Tu, JIAXI MA, Rui Li, Zhuo Wang, Hongwei Wang, Saiyi Zhong

DOI: 10.1016/j.foodchem.2026.148558

Cited by: 3

References: 37

Fields of Study & Subjects

Dysphagia Assessment and Management Child Nutrition and Feeding Issues Proteins in Food Systems

References 37