Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels

Xie, Jin; Bi, Jinfeng; Nicolas, Jacquet; Christophe, Blecker; Wang, Fengzhao; Lyu, Jian

doi:10.1016/j.foodhyd.2024.110130

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110130

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Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels

Jin Xie,

Jinfeng Bi,

Jacquet Nicolas

et al.

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Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels

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References 65 publications

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