The DOI matches its Crossref record; 46 of the 46 references it cites were found in a registry or an index.
Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly
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Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Due to the aging of the global population, protein gels have also become preferable high‐protein food matrices designed for elderly people with dysphagia (Y. Dai et al. 2025; Y. E. Lee et al. 2025).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Y. E. Lee et al. 2025
In the citing paper
“Therefore, the incorporation of plant proteins in animal gels could soften gel matrix and disrupted the continuous protein network, beneficial for the structural breakdown and enzyme activity during digestion, resulting in higher proteolysis, solubilization, and amino acid release (Y. E. Lee et al. 2025).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Y. E. Lee et al. 2025
Citations
Cites
A standardised static in vitro digestion method suitable for food – an international consensus
Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., et al. (2014) · Food Funct. · doi:10.1039/c3fo60702j · Cited by 5,824
Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors
Mariotti, F., Tomé, D., & Mirand, P. P. (2008) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390701279749 · Cited by 1,400
Pea protein isolates: Structure, extraction, and functionality
Lam, A. C. Y., Can Karaca, A., Tyler, R. T., & Nickerson, M. T. (2018) · Food Reviews International · doi:10.1080/87559129.2016.1242135 · Cited by 902
Food proteins from animals and plants: Differences in the nutritional and functional properties
Day, L., Cakebread, J. A., & Loveday, S. M. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.12.020 · Cited by 662
Carbonaro, M., Maselli, P., & Nucara, A. (2012) · Amino Acids · doi:10.1007/s00726-011-1151-4 · Cited by 463
Physicochemical and textural properties of heat-induced pea protein isolate gels
Shand, P. J., Ya, H., Pietrasik, Z., & Wanasundara, P. K. J. P. D. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.060 · Cited by 443
Amino acid composition and nitrogen-to-protein conversion factors for animal and plant foods
Sosulski, F. W., & Imafidon, G. I. (1990) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00096a011 · Cited by 395
Herreman, L., Nommensen, P., Pennings, B., & Laus, M. C. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1809 · Cited by 376
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.
Boukid, F., Rosell, C. M., & Castellari, M. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.02.040 · Cited by 329
Sun, X. D., & Arntfield, S. D. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.12.014 · Cited by 279
Cited by
Xu, H., Chandrapala, J., Dabbour, M., Mintah, B., Huang, L.-R., Dai, C.-H., Ma, H.-L., & He, R.-H. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116260 · Cited by 29
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
Zhao, B., Wang, F., Luo, J. L., Guo, L., Wang, H., Li, J., Li, J., & Li, X. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143690 · Cited by 23
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
“Due to the aging of the global population, protein gels have also become preferable high-protein food matrices designed for elderly people with dysphagia (Y. Dai et al. 2025 ; Y. E. Lee et al. 2025 ).”
Role of heat pretreatment and transglutaminase treatment on the gelling properties of pea protein
Yang, S., Tao, L., Yan, Z., Ouyang, K., Zhang, Q., Feng, Y., & Zhao, Q. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106166 · Cited by 17
Metadata
- Authors
- Lee, Y. E. J., Goh, H. M., & Huang, D.
- Affiliations
- National University of Singapore (SG)
- Corresponding author
- Huang, Dejian
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2025-02
- Volume
- 159
- Pages
- 110664
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W4402668747
- Cited by
- 32
- References
- 46
- Citations by year
- 2026: 8 · 2025: 23
- FWCI
- 6.90
- 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 Research Foundation Singapore (A-8001045-00-00, NRF2020-THE003-0004)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- pea protein, surimi gel, in vitro digestibility, dysphagia, elderly nutrition, protein-rich foods, protein aggregation, beta-structure, hydrophobic interactions, viscoelasticity, gel network structure, proteolysis, amino acid release
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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: Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly. https://app.cochat.ai/papers/10.1016/j.foodhyd.2024.110664
- The paper
- Lee, Y. E. J., Goh, H. M., & Huang, D. (2025). Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2024.110664
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.
