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

A standardised static in vitro digestion method suitable for food – an international consensus

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Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

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Pea protein isolates: Structure, extraction, and functionality

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Food proteins from animals and plants: Differences in the nutritional and functional properties

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Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study

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Physicochemical and textural properties of heat-induced pea protein isolate gels

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Amino acid composition and nitrogen-to-protein conversion factors for animal and plant foods

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Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

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Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

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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.

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

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

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

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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

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

Chen, H., Wu, J., Chen, M., Cai, X., Chen, X., & Wang, S. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12430 · Cited by 24

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

Yao, Y., Lin, Z., Zhang, Y., Zheng, B., & Zeng, H. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110797 · Cited by 14

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

Wang, W., Shao, Q., Wang, L., Yi, S., Li, X., Li, J., Ye, B., Zhang, C., Xu, Y., & Zhu, W. (2026) · Foods · doi:10.3390/foods15173036

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

Qin, Y., Pillidge, C. J., Harrison, B., Chen, X., & Adhikari, B. (2025) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-052924-050010 · Cited by 3

Improving the Quality of Unwashed Spanish Mackerel ( Scomber japonicus ) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure

Zang, Q., Yang, J., Yi, S., Li, J., Li, X., & Mi, H. (2026) · Journal of Texture Studies · doi:10.1111/jtxs.70100

Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration

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Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

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Effects of Combined Addition of Modified Starch and Non-Muscle Protein on Gel Properties and Protein Conformation of Squid Surimi Products

ZHANG Xiaohui, G. Q. (2023) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.7506/spkx1002-6630-20221219-194

Effects of salt‐induced changes in protein network structure on the properties of surimi gels: computer simulation and digestion study

Liu, Y., Yu, J., Zhu, J., Peng, W., Chen, Y., Luo, X., Chen, C., & Li, L. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15008 · Cited by 12