Jun-Jie Li

Rheological modulation and microstructural densification of hydrogels induced by Choy sum polysaccharides: Dual applications in dysphagia diets and anthocyanin stabilization

Texture-modified foods facilitate dysphagia care and nutrient supplementation, yet conventional high-molecular-weight polysaccharide-gelatin hydrogels suffer phase separation, sticky texture and aspiration risks. Herein, cold-set composite hydrogels of gelatin and low-molecular-weight Guangdong Choy sum polysaccharides...