Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology.
- DOI
- 10.1016/j.foodres.2026.118501
- Published
- 2026 Apr 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.118501,
title = {Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology.},
author = {Yang Y and Yang R and Fang Y and Hou H and Zhao L},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.118501},
url = {https://doi.org/10.1016/j.foodres.2026.118501}
}RIS
TY - JOUR TI - Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology. AU - Yang Y AU - Yang R AU - Fang Y AU - Hou H AU - Zhao L PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.118501 UR - https://doi.org/10.1016/j.foodres.2026.118501 ER -
APA
Y, Y., R, Y., Y, F., H, H., & L, Z. (2026). Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.118501
Source records
- pubmed · retrieved 2026-09-26T15:24:40.858Z
- europe-pmc · retrieved 2026-09-26T15:24:40.842Z