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Based on Hydrogen and Disulfide-Mediated Bonds, L-Lysine and L-Arginine Enhance the Gel Properties of Low-Salt Mixed Shrimp Surimi (Antarctic Krill and Pacific White Shrimp)

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Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

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Recent advances in the application of food polysaccharides and rheology in dysphagia diets

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Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol

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Comparative studies of the effect of soaking with phosphate and salt on quality changes of white shrimp (Penaeus vannamei) and black tiger shrimp (Penaeus monodon)

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Vitamin D-loaded microcapsule-cod protein composite gels: Texture, oral processing, and digestive properties

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Novel eco-friendly chemical mechanical polishing of aluminum alloy for achieving close atomic surface

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Development of a lipid bioactive-loaded bigel food system for elderly individuals with dysphagia

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Processing suitability of three tilapia species as alternative freshwater surimi: A comprehensive evaluation from muscle physicochemical to gelling properties

Zou, H., Jiao, X., Tao, Y., Zeng, S., Qiang, J., Hu, J., Yan, B., Chen, W., Xu, P., & Fan, D. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145540 · Cited by 6 · see citing works

Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids

Feng, X., Wang, Y., Qayum, A., Zhou, C., Fan, H., & Zhu, C. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117349 · Cited by 5 · see citing works

Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi

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Feasibility of polysaccharide addition for constructing soft golden threadfin bream ( Nemipterus virgatus ) surimi gels as a dysphagia food

Zhou, J., Zhang, Z., Lv, Y., Lai, B., Wang, C., Wu, H., & Yan, J. (2025) · Sustainable Food Technology · doi:10.1039/d5fb00352k · Cited by 4 · see citing works

Changes in muscle quality of Antarctic krill (Euphausia superba) during refrigerated storage: The role of protein degradation

Zhang, X., Ren, X. Z., Sun, P., Tan, Y., Zhang, H., & Li, D. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117940 · Cited by 3 · see citing works

Malic acid-driven pH regulation combined with β-alanine in controlling heat-stressed egg white proteins: Dual-function inhibition of thermal aggregation and enhancement of interfacial properties

Qing, M., Zang, J., Liu, Y., Chi, Y., & Chi, Y. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112708 · Cited by 3 · see citing works

Lactoferrin–chitosan composite hydrogel: a dysphagia-oriented carrier for sustained ergothioneine delivery

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Molecular insights into the role of betaine-based natural deep eutectic solvents in enhancing gel properties of shrimp surimi

Li, Y., Jiang, X., Liang, Q., & Shi, W. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104607 · Cited by 3 · see citing works

Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel

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Application of thickeners in foods for dysphagia: a review

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Fast-Dissolving Sodium Alginate-Based Microneedle Patch Integrating Tranilast and Glabridin-Loaded Nanoparticles for Dual-Action Hypertrophic Scar Therapy

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Gelation properties of silver carp surimi as affected by comminution time and habitat temperature

Wang, Y., Wang, Z., Park, J. W., & Yin, T. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119006 · Cited by 1 · see citing works

Fabrication of polymeric bigels with locust bean gum and clove essential oil using tri-frequency ultrasonication to enhance the dispersion and gel properties for functional applications

Awais, M., Ashraf, J., Virk, M. S., Yaqoob, S., Liang, Q., Sun, Y., Imtiaz, A., Zhong, M., Zhu, W., Ma, H., et al. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112723 · Cited by 1 · see citing works

Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation

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Exploring the Effects of High Protein and High Inulin Composite Shrimp Surimi Gels on Constipated Mice by Modulating Gastrointestinal Function and Gut Microbiota

Tan, Y., Sun, P., Chen, T., Qin, Y., Liu, H., & Li, D. (2025) · Foods · doi:10.3390/foods15010059

Effects of Konjac Glucomannan on Functional and Structural Properties of Antarctic Krill Surimi Gel

Chen, Y., Zhang, X., Chen, L., Zhang, L., Xia, G., Zhang, J., Zhang, Z., & Liu, Z. (2026) · Foods · doi:10.3390/foods15040662

Structure, 3D printing and curcumin delivery of egg yolk sphere gels: Noncovalent modification of sodium alginate

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Decoding molecular determinants of gelation disparity: A multi-parametric evaluation of Antarctic krill (Euphausia superba) and Pacific white shrimp (Penaeus vannamei) protein matrices

Li, X., Xia, S., Du, X., Hao, T., Hou, Y., You, R., Kong, L., Xue, Y., Li, Z., Xue, C., et al. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.151092

Effects of sodium alginate with different structures on shrimp surimi and mechanism of high molecular weight low M/G ratio sodium alginate in myofibrillar protein

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Interactions in alginate/chito-oligosaccharide/calcium ion ternary complexes: An integrated experimental and computational study

Wang, H., Tian, J., Liu, H., Song, C., Wen, C., Kong, F., & Song, S. (2026) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2026.141294

Synergistic effects of ultrasound treatment and wheat starch on the gelation behavior of Meretrix meretrix powder composite gels for dysphagia diets

Zhou, T., Wang, Y., Liu, J., Wang, C., Lai, B., Yan, J., & Wu, H. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109510

Pectin-driven microphase separation regulates hierarchical network formation and rheological functionality in egg yolk high-density lipoprotein fibril hydrogels

Li, J., Ju, X., Chuang, R., Ding, Z., Zhang, H., Xu, L., Sun, J., Li, H., Zhang, T., & He, Z. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150729

Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design

Li, Y., Yang, C., Zhang, X., Gao, Y., Zhou, D., & Li, D. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70601

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Joo, N., 김, 다., 곽, 상., 서영임, 이, 인., 이, 지., 이, 태., 이, 희., 정, 세., & 한, 선. (2026) · 한국식품조리과학회지 · doi:10.9724/kfcs.2026.42.3.259

Ultrasound-Assisted Enzymatic Deamidation Treatment for Developing Soft Surimi Gel for Dysphagia: Gel Properties, In Vitro Digestibility, and Protein Mechanisms

Wang, W., Shao, Q., Wang, L., Yi, S., Li, X., Li, J., Ye, B., Zhang, C., Xu, Y., & Zhu, W. (2026) · Foods · doi:10.3390/foods15173036

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

Huo, J., Xue, M., Chen, S., Chen, Y., Wei, Y., Xu, L., Li, M., Fan, X., Benjakul, S., & Zhao, Q. (2026) · Foods · doi:10.3390/foods15193471

Unique advantages of marine polysaccharides in the development of dysphagia foods: A comprehensive review

Li, J., Yun, Z., Yu, X., Xiao, Y., Sun, W., Dong, Y., & Zhong, T. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106139

Alcalase-induced proteolysis and interactions with soy protein isolate: A novel strategy for modifying texture and digestibility of dysphagia-friendly surimi gels

Yang, H., Shao, B., Wang, Y., Zhang, J., Lu, X., 吴旭干, Zhao, G., Wang, X., Xie, J., & Qiu, W. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.110428

Antarctic krill oil-in-water Pickering emulsions stabilized by bighead carp myofibrillar proteins enable coordinated enhancement of texture and flavor in shrimp surimi gels

Zheng, Z., Li, Q., Cheng, L., Wei, M., Wu, D., Fu, C., Chen, Y., & Ren, Z. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104741

Characterization of Chinese shrimp (Fenneropenaeus chinensis) powder and corn starch composite gels as dysphagia diet

Liu, Y.-B., Li, L., Wang, Y., Li, P., Yan, J., Wang, C., Lai, B., & Wu, H. (2024) · LWT · doi:10.1016/j.lwt.2024.116092 · Cited by 13 · see citing works

Effects of moisture content on the physicochemical properties and swallowing function of surimi gel

Zhu, L., Zha, L., Yi, H., Li, B., Pi, X., Qiao, D., & Zhang, B. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148372 · Cited by 2 · see citing works

Polysaccharide emulsion gels for dysphagia-friendly surimi-based diets: development and application

Li, M., Ji, Q., Cai, Z., Zhang, S., Shao, J., Cai, W., & Liao, H. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116774 · Cited by 27 · see citing works

Construction of scallop male gonad hydrolysates/soy protein isolates binary gels as potential dysphagia food: From nonlinear rheological properties to microstructure

Yan, J., Zhang, Z., Liu, J., Du, Y., Wang, C., Lai, B., Jiang, X., & Wu, H.-T. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111058 · Cited by 31 · see citing works

Construction and textural modification of soft surimi gel from spanish mackerel (Scomberomorus niphonius) by polysaccharides

Lv, Y., Zhang, X.-H., Zhou, J., Wang, Y. R., Zhang, Z., Yan, J., Lai, B., Wang, C. X., & Wu, H.-T. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.147875 · Cited by 12 · see citing works