Impact of high-pressure processing on rheological and physical properties of dysphagia-friendly beverages
This study evaluates the effect of High-Pressure Processing (HPP) on the functional and physical properties of thickened beverages formulated for individuals with swallowing difficulties (dysphagia). A fixed blend of xanthan gum, pea protein, and carboxymethyl cellulose was subjected to HPP treatmen...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Online Access: | http://psasir.upm.edu.my/id/eprint/120903/ http://psasir.upm.edu.my/id/eprint/120903/1/120903.pdf |