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Yu-Qiao Wang

Dalian Polytechnic University

Dalian

China

  • Dalian Polytechnic University

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Gelation properties and swallowing characteristics of Chinese shrimp Fenneropenaeus chinensis powders/konjac glucomannan composite gels as dysphagia food

Number of pages: 33 Posted: 01 Oct 2025
Tianqi Zhou, Yibin Liu, Qian Zhang, Yu-Qiao Wang, Ce Wang, Bin Lai, Jia-Nan Yan and Hai-Tao Wu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
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Shrimp powders, Konjac glucomannan, Rheological properties, Dysphagia food, IDDSI