Texture-sweetness Co-design of dysphagia Foods:Research on 鈥� 鈥� KazNU

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Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol

2026 路 Article
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Publication year

2026

Authors

Source: Food Hydrocolloids

DOI:

Scopus:

Fields of knowledge

Food Science General Chemical Engineering General Chemistry