The DOI matches its Crossref record; 38 of the 38 references it cites were found in a registry or an index.
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
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Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“β‐sheet dominates the secondary structure of most protein gels (H. Liu, Yang, et al. 2025; Z. Wang, Zeng, et al. 2025), though α‐helix, β‐turn or random coil may occasionally serve as the dominant structures in protein gel network.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Z. Wang, Zeng, et al. 2025
In the citing paper
“However, excessive ingredients or over‐processing can disturb interactions in composite protein gels, impeding the formation of β‐sheet structure and compromising gel properties.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Z. Wang, Zeng, et al. 2025
Citations
Cites
INFOGEST static in vitro simulation of gastrointestinal food digestion
Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., Bohn, T., Bourlieu-Lacanal, C., Boutrou, R., Carrière, F., et al. (2019) · Nature Protocols · doi:10.1038/s41596-018-0119-1 · Cited by 5,199
Church, F. C., Swaisgood, H. E., Porter, D. H., & Catignani, G. L. (1983) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(83)81926-2 · Cited by 1,547
Cao, Y., & Mezzenga, R. (2019) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2019.05.002 · Cited by 649
Mohammadian, M., Salami, M., Momen, S., Alavi, F., Emam-Djomeh, Z., & Moosavi-Movahedi, A. A. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.09.001 · Cited by 292
Joshi, M., Aldred, P., Panozzo, J., Kasapis, S., & Adhikari, B. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.05.016 · Cited by 195
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
Tanger, C., Müller, M., Andlinger, D., & Kulozik, U. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106903 · Cited by 194
Chen, B., Zhou, K., Wang, Y., Xie, Y., Wang, Z., Li, P., & Xu, B. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127186 · Cited by 154
Self-citationCompositional, structural design and nutritional aspects of texture-modified foods for the elderly
Gallego, M., Baviera, J. M. B., Grau, R., & Talens, P. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.12.008 · Cited by 152
Li, Q., Zheng, J., Ge, G., Zhao, M., & Sun, W. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.06.012 · Cited by 139
Development of pH-responsive emulsions stabilized by whey protein fibrils
Cui, F., McClements, D. J., Liu, X., Liu, F., & Ngai, T. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107067 · Cited by 137
Research works printed but not linked: 1
- 2019, IDDSI framework - testing methods, Dysphagia, 32, 293
Cited by
Chen, Y., Cai, X.-L., Liu, L., Zhang, T., Qin, L., & Jia, Y.-L. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110852 · Cited by 38
Advances of biopolymer-based emulsion gels: Fabrication, design, and application
Shu, J., Mcclements, D., Luo, S.-J., Liu, C.-M., & Ye, J.-P. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105335 · Cited by 21
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17
“For instance, animal protein gels (e.g. surimi and whey protein), fortified with polysaccharides or plant proteins, have been used to create protein-rich gels that potentially support muscle maintenance in the elderly (Z. Wang, Zeng, et al. 2025 ; Y. E. Lee et al. 2025 ).”
Wang, J., Huang, W., Wang, X., Zhao, Y., & Zhang, L. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.124005 · Cited by 17
Dysphagia foods: Current research, technological innovations, and future directions
Dong, Y., Dai, J., Han, J., Zhang, Y., Xu, Z., Jiang, L., Lan, T., & Sui, X. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105330 · Cited by 18
Metadata
- Authors
- Wang, Z., Zeng, J., Deng, Y., Zhou, P., Li, P., Zhao, Z., Liu, G., & Zhang, M.
- Affiliations
- Huazhong Agricultural University (CN)
- Guangdong Academy of Agricultural Sciences (CN)
- Corresponding author
- Liu, Guang
- Zhang, Mingwei
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2025-02
- Volume
- 159
- Pages
- 110621
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W4402327195
- Cited by
- 38
- References
- 0
- Citations by year
- 2026: 22 · 2025: 14
- FWCI
- 8.16
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- Food Hydrocolloids (publishedVersion)
- Funders
- National Natural Science Foundation of China
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- wheat starch, preheating temperature, heat-induced gelation, starch-protein interactions, texture-modified foods, dysphagia foods, starch digestibility, bicontinuous network, protein conformation, gel microstructure, rheology
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions. https://app.cochat.ai/papers/10.1016/j.foodhyd.2024.110621
- The paper
- Wang, Z., Zeng, J., Deng, Y., Zhou, P., Li, P., Zhao, Z., Liu, G., & Zhang, M. (2025). Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2024.110621
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
