Gelation properties and swallowing characteristics of chia seed gum/fish gelatin composite gels as dysphagia management

Food Chemistry 2026

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Authors: Peng-Yuan Sun, Lin Li, Bin Lai, Ce Wang, Jia-Nan Yan, Qian Zhang, Hai-Tao Wu

DOI: 10.1016/j.foodchem.2026.149486

Cited by: 1

References: 41

Fields of Study & Subjects

Polysaccharides Composition and Applications Dysphagia Assessment and Management Nanocomposite Films for Food Packaging

References 41