High-Protein Hydrogels Composed of Pea-Collagen Protein and κ-Carrageenan for the Dysphagia Diet.

J Food Sci · 2026 · PMC12946686 · PMID 41755493

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an increasing trendno p-value reported

digestibility dysphagia food design hydrogel protein Research Council of Lithuania 10.13039/501100004504 S‐A‐UEI‐23‐1 G ′ and G ′′ showed an increasing trend with increasing frequency, indicating a more flexible network structure and its sensitivity to applied deformation.

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