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Enhancing 3D-printed faba bean protein emulsions: The role of physical treatments and ph for developing dysphagia-friendly food

Xinyi Zhang; Zhi Yang
Food Structure · Vol. 48 · pp. 100534 · 2026
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Bibliographic Information

JournalFood Structure
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume48
Pages100534
Document TypeJournal Article
eISSN2213-3291
DOI10.1016/j.foostr.2026.100534
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2014-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22133291
Publisher PageOpen Publisher Page
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