magenta
发表于 2025-3-30 12:05:33
The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Mood in the mouth can alter the texture characteristics of foods. Hydrocolloids can be used to improve the texture of reduced or non-fat semisolid foods through different mechanisms, including altering the interaction of food components with saliva compounds. Thus, the objective of this study was to
FIR
发表于 2025-3-30 14:24:40
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大洪水
发表于 2025-3-30 16:36:10
Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribologicalmay help determine how texture attributes are perceived during oral processing. The formulation of these products can significantly impact their textural properties as well as their extent of breakdown after incorporation with HWS. Hydrocolloids are used in reduced or non-fat semisolid foods, e.g.