Work

Relationship between rheological properties of soy milk espuma and maximum velocity of a foam bolus in the pharynx

Year: 2024

Type: article

Source: NIPPON SHOKUHIN KOGYO GAKKAISHI

DOI: 10.3136/nskkk.nskkk-d-24-00090

Authors: Hatsue Moritaka, Masako Fuwa, Kentarou Yamanaka

Institutions: Showa Women's University, Jumonji University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4405312394

FWCI: 0.197

Cites: 29

Cited by: 1

Related to: 10