Rheological and textural characterisation of high-pressure processed ready-to-drink dysphagia-friendly beverages
Thickened beverages are essential for managing dysphagia, but their palatability is often compromised. This study characterised the effects of high-pressure processing (HPP) at 200–600 MPa for 3 min on the rheological and textural properties of xanthan gum-thickened coconut water (XCW). To different...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2025
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/122482/1/122482.pdf http://psasir.upm.edu.my/id/eprint/122482/ https://linkinghub.elsevier.com/retrieve/pii/S1466856425004400 |
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