Starch types modulate the texture of dysphagia diets: Multiscale characterization and structure-texture relationships of starch-protein-oil composite gels.

This study formulated high-nutrient-density composite gels using soy protein isolate, blended vegetable oil, and starches varying in botanical sources, crystalline types, and amylose contents (pea, rice, maize, wheat, potato, cassava, mung bean, waxy…

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