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Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels

Research article (Food Hydrocolloids, 2025) · cited 31× · AI/ML
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Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels

Summary

Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels is a scholarly article[1].

Key Facts

  • Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels's instance of is recorded as scholarly article[2].

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels. Retrieved May 24, 2026, from https://4ort.xyz/entity/potentially-texture-modified-food-for-dysphagia-impact-of-polygonatum-sibiricum-polysaccharide-addition-on-gelling-prope
MLA “Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/potentially-texture-modified-food-for-dysphagia-impact-of-polygonatum-sibiricum-polysaccharide-addition-on-gelling-prope.
BibTeX @misc{4ortxyz_potentially-texture-modified-food-for-dysphagia-impact-of-polygonatum-sibiricum-polysaccharide-addition-on-gelling-prope_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels}}, year = {2026}, url = {https://4ort.xyz/entity/potentially-texture-modified-food-for-dysphagia-impact-of-polygonatum-sibiricum-polysaccharide-addition-on-gelling-prope}, note = {Accessed: 2026-05-24}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels — https://4ort.xyz/entity/potentially-texture-modified-food-for-dysphagia-impact-of-polygonatum-sibiricum-polysaccharide-addition-on-gelling-prope (retrieved 2026-05-24)

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