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

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

Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

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

Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications

Cao, Y., & Mezzenga, R. (2019) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2019.05.002 · Cited by 649

Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils

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

Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels

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

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

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

Compositional, 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

Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates

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

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 · doi:10.1016/j.foodhyd.2024.110025 · Cited by 125

Comparative investigation between co-pyrolysis characteristics of protein and carbohydrate by TG-FTIR and Py-GC/MS

Wei, X., Ma, X., Peng, X., Yao, Z., Yang, F., & Dai, M. (2018) · Journal of Analytical and Applied Pyrolysis · doi:10.1016/j.jaap.2018.08.031 · Cited by 119

Pasting and gelation of faba bean starch-protein mixtures

Nilsson, K., Johansson, M., Sandström, C., Röhnisch, H. E., Hedenqvist, M. S., & Langton, M. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108494 · Cited by 99

Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel

Zhao, X., Li, D., Wang, L., & Wang, Y. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108208 · Cited by 98

Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability

Dupont, D., Feunteun, S. L., Marze, S., & Souchon, I. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.10.005 · Cited by 88

Water distribution in maize starch-pea protein gels as determined by a novel confocal laser scanning microscopy image analysis method and its effect on structural and mechanical properties of composite gels

Lyu, Z., Sala, G., & Scholten, E. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107942 · Cited by 80

3D printing of nutritious dysphagia diet: Status and perspectives

Liu, Z., Chen, X., Li, H., Chitrakar, B., Zeng, Y., Hu, L., & Mo, H. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104478 · Cited by 73

Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type.

Wang, Z., Chen, F., Deng, Y.-Y., Tang, X.-J., Li, P., Zhao, Z.-H., Zhang, M.-W., & Liu, G. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140302 · Cited by 69

Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals

Εkonomou, S. Ι., Hadnađev, M. S., Gioxari, A., Abosede, O. R., Soe, S. P., & Stratakos, A. C. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109300 · Cited by 67

Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein

Ji, X., Xiong, Y. L., & Jiang, J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109462 · Cited by 67

Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix

Zhang, S., Zhu, S., Zhong, F., Huang, D., Chen, X., & Li, Y. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.124909 · Cited by 60

Designing food for the elderly: the critical impact of food structure

Calligaris, S., Moretton, M., Melchior, S., Mosca, A. C., Pellegrini, N., & Anese, M. (2022) · Food & Function · doi:10.1039/d2fo00099g · Cited by 57

Heat accelerates degradation of β-lactoglobulin fibrils at neutral pH

Chen, D., Pinho, L. S., Federici, E., Zuo, X., Ilavský, J., Kuzmenko, I., Yang, Z., Jones, O. G., & Campanella, O. H. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107291 · Cited by 54

Effect of modified tapioca starches on the gelling properties of whey protein isolate

Ren, F., & Wang, S. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.02.025 · Cited by 51

Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin

(2023) · doi:10.1016/j.foodchem.2023.137850 · Cited by 48

Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications

Chen, G., Hu, J., Liang, Y., Huang, X., Seah, G. L., Li, J., Liu, D., & Tan, C. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108640 · Cited by 46

Mechanism behind the deterioration in gel properties of collagen gel induced by high-temperature treatments: A molecular perspective

Tang, C., Xu, Y., Zhou, K., Xie, Y., Ma, Y., Li, C., Xu, F., Zhou, H., & Xu, B. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112985 · Cited by 46

Mechanism governing the rice glutelin fibrils on inhibition of in vitro wheat starch digestion

Luo, J., Zhai, Y., Wu, J., Wang, F., Liu, Y., & Li, X. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107815 · Cited by 40

Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions

Chen, H., Wang, Z., Guo, X., Yu, S., Zhang, T., Tang, X., Yang, Z., & Meng, H. (2022) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c04865 · Cited by 38

In vitro digestion of eight types of wholegrains and their dietary recommendations for different populations

Zhang, S., Hu, J., Sun, Y., Ji, H., Liu, F., Peng, X., Zhong, Y., Geng, F., & Nie, S. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131069 · Cited by 36

The swallowing threshold and starch hydrolysis of cooked rice with different moisture contents for human mastication

Chen, L., Lv, B., Zhang, X., Xu, Y., Wu, P., Zhou, W., & Chen, X. D. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111677 · Cited by 30

The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly

Wu, Y. V., Wu, J., Meng, X., Zhou, L., Liu, W., Liu, C., Prakash, S., & Zhong, J. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108302 · Cited by 29

Impacts of citric acid concentration and pH value on mechanism and rheological properties of cold-set whey protein fibrils hydrogels

(2023) · doi:10.1016/j.lwt.2023.114872 · Cited by 27

Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating

Wang, Z., Meng, H., Zhang, T., & Guo, X. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106212 · Cited by 25

Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels

Laursen, A. K., Dyrnø, S. B., Mikkelsen, K. S., Czaja, T. P., Rovers, T. A. M., Ipsen, R., & Ahrné, L. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112846 · Cited by 15

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Li, Z., Li, X., Zhang, X., Li, X., Wen, W., & Wang, X. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.3c06116 · Cited by 13

Thermal effect on the degradation of hIAPP20–29 fibrils

Zhang, H. X., Liu, L., Wang, J., Bortolini, C., & Dong, M. (2017) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2017.10.107 · Cited by 12

Molecular Modeling of Single Beta-Sheet and the Beta-Sheet Stack of Amyloid Beta Protein 25 – 35

Duka, V., Czaplewski, C. R., segalen, V., & Liepiņa, I. (2011) · Cited by 2

Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels

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

Modulating the gelatinization and retrogradation characteristics of corn starch by controlling pine kernel protein/egg white protein thermal co-aggregation

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