Yuhan Wang

Shaanxi University of Technology

China

  • Shaanxi University of Technology

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Structural Changes of Flaxseed Protein Modified by Fermentation and the Gel Properties and Swallowing Characteristics of its Composite System with Mung Bean Starch

Number of pages: 42 Posted: 31 Jan 2024
Cong Min, Jingzhang Geng, Chengxin Liu, Yuhan Wang, Junrong Huang and Youling L. Xiong
Shaanxi University of Technology, Shaanxi University of Technology, Shaanxi University of Technology, Shaanxi University of Technology, Shaanxi University of Science and Technology and University of Kentucky
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Abstract:

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Probiotic fermentation, Mung bean starch, Flaxseed protein, Dysphagia, IDDSI