Article in Journal

New opportunity of using pulsed electric field (PEF) technology to produce texture-modified chickpea flour-based gels for people with dysphagia

Drudi, F., Oey, I., Leong, S. Y., King, J., Sutton, K., & Tylewicz, U. 2025. Food hydrocolloids, 111575.

OwnerAlma Mater Studiorum – Università di Bologna
OPEN ACCESS

November 30, 2025

Related to
Spoke 03WP 3.2

This research output is related to

Spoke 03

Food safety of traditional and novel foods

Promoting a safe food innovation
Lead organisationUniBa
Spoke leaderMaria De Angelis

WP 3.2

Strategies for risk mitigation in food production, processing, storage and retail

Spoke leader

UniBa

Referred to

Spoke 03