研究论文
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
Xin Wang, Weiqi Fei, Mingyue Shen, Huiliang Wen, Fengjuan Chen, Jianhua Xie
Nanchang University State Key Laboratory of Food Science and Technology
来源Food Research International
年份2024
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逐年被引趋势
1160
25
1126
关键指标
20
被引次数 · OpenAlex
12.75
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 0.9%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
65
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学术脉络
学科主题
生物医学Dysphagia Assessment and Management
Child Nutrition and Feeding Issues · Esophageal and GI Pathology
参考文献 65
Texture‐modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions
被引 192Dietitians Association of Australia, The Speech Pathology Association of Australia Limited · Nutrition & Dietetics · 2007
Can bread processing conditions alter glycaemic response?
被引 70Evelyn Lau, Yean Yean Soong, Weibiao Zhou · Food Chemistry · 2014
Interactions between starch and phenolic compound
被引 558Fan Zhu · Trends in Food Science & Technology · 2015
此处列出前 3 条
引用本文 20
Fabrication and characterization of edible inks for 3D printing of dysphagia foods based on corn starch stabilized by calcium ions and hydrocolloids
被引 37Wenmeng Liu, Han Hu, David Julian McClements · Food Hydrocolloids · 2025
Dynamic tracking of the structure of high internal phase Pickering emulsions stabilized by egg white protein microgels with different phase behaviors, 3D printing and digestive fates
被引 13Sijie Zhou, Yunze Ma, Yujia Liu · Food Chemistry · 2025
Dysphagia foods: Current research, technological innovations, and future directions
被引 10Yabo Dong, Jiamin Dai, Jingjing Han · Trends in Food Science & Technology · 2025
按被引量排序，此处列出前 3 条