Ren, Shuanghe

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

Ren, S., Zhang, G., Wang, Z., Sun, F., Cheng, T., Wang, D., Yang, H., Wang, Z., & Guo, Z. (2024) · Food Hydrocolloids

Proteins in Food SystemsFood composition and properties

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Calcium salt-induced rice starch-soybean protein composite gels: Mechanism of influence of calcium salt type and concentration on gel properties

Ren, S., Du, Y., Zhang, S., Lou, F., Wang, Z., Yang, H., Jiang, L., Wang, Z., & Guo, Z. (2025) · Food Chemistry

Proteins in Food SystemsFood composition and properties

Cited by 11