Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin.

Bazrafshan, Sara; Mizani, Maryam; Pazuki, Gholamreza; Shahriari, Shahla

Bazrafshan, Sara; Mizani, Maryam; Pazuki, Gholamreza; Shahriari, Shahla.

Afiliación

Bazrafshan S; Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Mizani M; Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Pazuki G; Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran.
Shahriari S; Department of Chemical Engineering, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

J Texture Stud ; 2023 Oct 25.

Article en En | MEDLINE | ID: mdl-37881100

Palabras clave

enteral nutrition; maltodextrin; rheological properties; thermal properties; zeta potential gelatin

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Texture Stud Año: 2023 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Reino Unido

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