Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids for Hydration in Dysphagia

Three-dimensional food printing offers the possibility of modifying the structural design, nutrition, and texture of food, which may be used for consumers with special dietary requirements such as dysphagic patients. One of the food matrices that can be used for liquid delivery to dysphagic patients...

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Detalles Bibliográficos
Autores principales: Lee, Amelia Yilin, Pant, Aakanksha, Pojchanun, Kanitthamniyom, Lee, Cheng Pau, An, Jia, Hashimoto, Michinao, Tan, U-Xuan, Leo, Chen Huei, Wong, Gladys, Chua, Chee Kai, Zhang, Yi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Whioce Publishing Pte. Ltd. 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8600302/
https://www.ncbi.nlm.nih.gov/pubmed/34805589
http://dx.doi.org/10.18063/ijb.v7i4.393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8600302/
https://www.ncbi.nlm.nih.gov/pubmed/34805589
http://dx.doi.org/10.18063/ijb.v7i4.393

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