Topic
dysphagia
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link.springer.comscience1 day agoDeveloping
Study Characterizes Polysaccharide–Protein Composite Gels for Potential Dysphagia Applications
A study published on 08 May 2026 details the creation of composite gels using high-acyl gellan gum and hydroxypropyl methylcellulose. Scientists screened 12 candidate polysaccharides permitted under GB 2760-2014, identifying only two that met all criteria for dysphagia-oriented a…