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Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products

机译：人唾液添加对一些商业吞咽型产品稳态粘弹性特性的影响

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Beatriz Herranz; Celia Criado; María Ángeles Pozo-Bayón; María Dolores Álvarez;
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1. Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products [J] . Herranz Beatriz, Criado Celia, Angeles Pozo-Bayon Maria, Food Hydrocolloids . 2021,第Feba期

机译：人唾液添加对一些商业吞咽型产品稳态粘弹性特性的影响
2. Effect of Rheological Properties on Sensory Acceptance of Two-Model Dysphagia-Oriented Food Products [J] . Zargaraan Azizollaah, Saghafi Zahra, Firouz Mahtab Hasandokht, Journal of texture studies . 2015,第3期

机译：流变性质对两种吞咽困难模型食品感官接受的影响
3. Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstmcture of a commercial ostrich meat product 'Yor' (Thai sausage) [J] . Utaiwan Chattong, Arunee Apichartsrangkoon, Alan E. Bell Meat Science . 2007,第3期

机译：添加水胶体和高压处理对商品鸵鸟肉产品“ Yor”（泰国香肠）的流变特性和微观结构的影响
4. Investigation on the relationship between rheological properties and structure of proteins to improve the viscoelasticity of zein dough through high molecular weight (HMW) glutenin addition [C] . Mehtap Fevzioglu, Osvaldo H. Campanella, Bruce R. Hamaker International congress on engineering and food . 2011

机译：蛋白质流变性能与结构与高分子量（HMW）谷蛋白加成改善玉米醇粒粘弹性关系的研究
5. Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurts. [D] . Lange, Ignacio Guido. 2013

机译：开发一种酸奶粉配方，该配方可生产具有类似于在商业希腊式酸奶中发现的理化和流变特性的重组产品。
6. Effect of pH on Rheological Properties of Dysphagia-Oriented Thickened Water [O] . Seung-No Yoon, Byoungseung Yoo 2016

机译：pH值对吞咽困难增稠水流变性能的影响
7. Rheological aspects of dysphagia-oriented food products: A mini review [O] . Zargaraan Azizollaah, Rastmanesh Reza, Fadavi Ghasem, 2013

机译：吞咽困难型食品的流变学方面：迷你回顾

Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products

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