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  1. 1
    A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage

    A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage by María Cartagena, Larisa Giura, Diana Ansorena, Iciar Astiasaran

    Published 2024-01-01
    “…The formulations with dextrin in combination with carboxymethyl cellulose or xanthan gum seemed to be less susceptible to structural changes during frozen storage. This work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia.…”
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  2. 2
    Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk

    Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk by Aumaporn Arlai, Kanitha Tananuwong

    Published 2022-01-01
    “…According to the consumer test of the model desserts subjected to a single freeze-thaw cycle, the sample containing 50% HDP gel in sucrose syrup or 25% HDP gel in coconut milk gained the highest hedonic score of texture and overall acceptance (p≤0.05).…”
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