Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch-soybean protein composite gels in various ratios
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QP and some other samples had denser gel networks and stronger structural integrity.
“indicating denser gel networks and stronger structural integrity (Guannan Liu, Jin, et al., 2025; Ren et al., 2024; Sun et al., 2025; Zou et al., 2026).”
From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as Ren et al., 2024
UAE enhanced the elasticity and structural stability of saline-alkali soybean protein gels.
“indicating that UAE enhanced the elasticity and structural stability of saline-alkali soybean protein gels (Barekat & Ubeyitogullari, 2025; Ren et al., 2024).”
From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as Ren et al., 2024
Ren et al. demonstrated that the water-fixation ability of gel systems is closely associated with network integrity and intermolecular interactions, and that a stable gel network can reduce water migration and release.
“Ren et al. also demonstrated that the water-fixation ability of gel systems is closely associated with network integrity and intermolecular interactions, and that a stable gel network can reduce water migration and release (Ren et al., 2024).”
From Heat-induced gelation of ultrasonically extracted saline-alkali-grown soybean protein: Correlation between protein conformation and gel functional behavior (2027) · cites this paper as Ren et al., 2024
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Sorted by citations
Hou, J., Liu, M., Liu, Y., Chuang, R., Zhang, H., Zheng, L., Li, H., Xia, N., Ma, Y., Rayan, A. M., et al. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2024.141319 · Cited by 45 · see citing works
Dai, Y., Liu, Y., Wang, Z., Xu, W., Dong, M., Xia, X., & Wang, D. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110819 · Cited by 27 · see citing works
Self-citationLei, Y., Yue, J., Min, T., Cheng, C., Weng, S., Long, Y., Luo, Y., Zheng, Y., & Wan, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110988 · Cited by 24 · see citing works
Han, X., Shan, B., Li, Y., Liu, J., Yang, J., & Li, D. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113483
- Authors
- Ren, S., Zhang, G., Wang, Z., Sun, F., Cheng, T., Wang, D., Yang, H., Wang, Z., & Guo, Z.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2024-08
- Volume
- 153
- Pages
- 110025
- ISSN
- 0268-005X
- Cited by
- 120
- References
- 0
- Language
- en
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