[Elsevier] The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties

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journal:Food Hydrocolloids

Authors:Jiao Wang; Fei Liu; Maoshen Chen; Ling Chen; Yixun Xia; Fang Zhong

Published date:2026-2-

DOI:10.1016/j.foodhyd.2025.111731

PDF link:https://www.sciencedirect.com/sc ... 268005X25006915/pdf

Article link:https://doi.org/10.1016/j.foodhyd.2025.111731

Article Source:Elsevier BV


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