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Effects of moisture content on the physicochemical properties and swallowing function of surimi gel

Lixiang Zhu1, Lijun Zha2, Haozhe Yi1

  • 1Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.

Food Chemistry
|February 19, 2026
PubMed

Keywords:
Dysphagia managementMoisture contentSurimi gelTexture-modified foods

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