Cited by 43Proteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications

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Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions

Wang, Zhiming, Zeng, Jiarui, Deng, Yuanyuan, Zhou, Pengfei, Li, Ping, Zhao, Zhihao, Liu, Guang, Zhang, Mingwei·2025·Food Hydrocolloids

DOI 10.1016/j.foodhyd.2024.110621

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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
ORCID: Zeng, Jiarui
Deng, Yuanyuan
Zhou, Pengfei
Li, Ping
Zhao, Zhihao
Liu, Guang
Zhang, Mingwei
Venue: Food Hydrocolloids
Publisher: Elsevier BV
Published: 2025-02
Volume: 159
Pages: 110621
ISSN: 0268-005X (ISSN-L)
DOI: 10.1016/j.foodhyd.2024.110621
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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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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