Rosa Terré

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions

Effectiveness of chin‐down posture to prevent tracheal aspiration in dysphagia secondary to acquired brain injury. A videofluoroscopy study

Approaching oropharyngeal dysphagia