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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

Author

V. Eisinaitė

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Open access Aug 2026

Different Alginate Spherification Methods for Producing Hydrogel Beads Loaded with Vitamins B9 and B12 to Support Hydration in Older Adults with Dysphagia

Frozen direct spherification’s potential to create dysphagia-friendly, high-water-content finger foods that improve hydration, nutrition, and vitamin encapsulation is highlighted.

Enrika Lazickaitė, M. Keršienė, I. Jasutienė et al. · 0 citations
Open access Jul 2026

Binary Egg White and Collagen Protein Hydrogels: Mechanism of Formation, Physicochemical Properties, and Digestibility

The feasibility of creating high-protein gel systems suitable for dysphagia patients by adjusting the levels of egg white protein and collagen hydrolysate is examined, offering a viable approach for designing tailored high-protein food formulations for dysphagia.

Deimantė Dagytė, Ieva Bartkuvienė, Evren Gölge et al. · 0 citations

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