Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly

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Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

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Effects of pre-emulsification by three food-grade emulsifiers on the properties of emulsified surimi sausage

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Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives

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Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging

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Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins

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Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi

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A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia

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Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein

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Creep–Recovery and Oscillatory Rheology of Flour-Based Systems

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Protein Nitrogen Determination

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What is the food like that people choke on? A study on food bolus physical properties under different in vitro oral capacities

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Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

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Physical and textural properties of foods with swallowing ease for aged people

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Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels.

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

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Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates

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Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

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Role of heat pretreatment and transglutaminase treatment on the gelling properties of pea protein

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Evaluation and relationship analysis of pea protein on structure and heat‐induced gel performance of myofibrillar protein

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Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

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Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm

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

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Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility

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