Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

著者: Shuanghe Ren, Guofang Zhang, Zhuying Wang, Fuwei Sun, Tianfu Cheng, Daoying Wang, Yang Hong, Zhongjiang Wang, Zengwang Guo - Food Hydrocolloids 2024 被引用: 93