Wheat glutenin-polysaccharide complexes as novel stabilizers for high-internal-phase emulsions: Application in 3D-printed dysphagia foods and rutin delivery
Year: 2025
Type: article
Language: en
Topic: Dysphagia Assessment and Management
Authors and affiliations:
raw_author_name: Wen Lv
raw_affiliation_strings: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China
raw_author_name: Mengyuan Zhang
raw_affiliation_strings: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China
raw_author_name: Yange Chen
raw_affiliation_strings: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China
raw_author_name: Yilin Wang
raw_affiliation_strings: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China
raw_author_name: Yilin Wang
raw_affiliation_strings: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China
raw_author_name: Xuanbo Liu
raw_affiliation_strings: Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA, 24061, USA
raw_author_name: Yibin Zhou
raw_affiliation_strings: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China
raw_author_name: Yongquan Wang
raw_affiliation_strings: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China
raw_author_name: Yongquan Wang
raw_affiliation_strings: Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China