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    "Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China",
    "International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand"
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  "subjects": [],
  "title": "Effects of Konjac Glucomannan and Inulin on the Gel Properties, Swallowing Characteristics, and In Vitro Digestion of Heat-Induced Silver Carp–Sea Cucumber Composite Gels for Dysphagia",
  "title_text": "Effects of Konjac Glucomannan and Inulin on the Gel Properties, Swallowing Characteristics, and In Vitro Digestion of Heat-Induced Silver Carp–Sea Cucumber Composite Gels for Dysphagia",
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  "venue": "Foods (Basel, Switzerland)",
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