Emulsion Gels for Dysphagia-Oriented Foods: Structural Engineering Strategies for Swallowing Performance and Targeted Gastrointestinal Delivery

发表于 2026-9-23 00:43:07

期刊：Food Reviews International

文献作者：Yilong Li; Huiyu Xiang; Yumiti Aizezi; Yuqing Liu; Weibing Tao; Jiafu Wu; Jiping Fan; Xingyu Zhang; Abbas Khan; Xiaomeng Sun

出版日期：--

DOI号：10.1080/87559129.2026.2723452

下载链接：https://www.tandfonline.com/doi/pdf/10.1080/87559129.2026.2723452

文献链接：https://doi.org/10.1080/87559129.2026.2723452

当前文献来源于 Informa UK Limited。

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