In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan

In vitro human digestion models for food applications

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Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

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Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

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FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction

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Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites

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Physicochemical Changes and Mechanism of Heat-Induced Gelation of Arrowtooth Flounder Myosin

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Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp

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Effects of cross-linking and acetylation on oat starch properties

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Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch

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Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

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Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp

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Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

Jiang, S., Zhao, D., Nian, Y., Wu, J., Zhang, M., Li, Q., & Li, C. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129398 · Cited by 122

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

Han, Z., Zhang, J., Zheng, J., Li, X., & Shao, J. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.12.071 · Cited by 121

Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase

Fenghui, Z., Fang, L., Wang, C., Shi, L., CHANG, T. H., Yang, H., & Cui, M. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.11.013 · Cited by 117

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

Liu, X., Ji, L., Zhang, T., Xue, Y., & Xue, C. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.11.018 · Cited by 112

Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters

Cao, C., Yuan, D., Kong, B., Chen, Q., He, J., & Liu, Q. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107637 · Cited by 111

Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods

Cao, C., Feng, Y., Kong, B., Xia, X., Liu, M., Chen, J., Zhang, F., & Liu, Q. (2021) · Meat Science · doi:10.1016/j.meatsci.2021.108483 · Cited by 106

Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees

Fan, M., Huang, Q., Zhong, S., Li, X., Xiong, S., Xie, J., Yin, T., Zhang, B., & Zhao, S. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.05.045 · Cited by 101

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

Interactions between tapioca starch and Mesona chinensis polysaccharide: Effects of urea and NaCl

Xie, J., Ren, Y., Xiao, Y., Luo, Y. F., & Shen, M. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106268 · Cited by 89

Effect of starch and fibre on faba bean protein gel characteristics

Johansson, M., Johansson, D. P., Ström, A., Rydén, J., Nilsson, K., Karlsson, J., Moriana, R., & Langton, M. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107741 · Cited by 88

Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study

Dong, M. S., Tian, H., Xu, Y., Han, M., & Xu, X. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128306 · Cited by 85

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter

Zhao, X., Guo, R., Li, X., Wang, X., Zeng, L., Wen, X., & Huang, Q. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135337 · Cited by 79

Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms

Zhao, X., Wang, X., Zeng, L., Huang, Q., Zhang, J., Wen, X., Xiong, S., Yin, T., & Zhang, B. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111521 · Cited by 75

Comparisons on 10 non-meat protein fat substitutes for low-fat Kung-wans

Hsu, S., & Sun, L.-Y. (2005) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.02.022 · Cited by 68

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols

Diao, X., Guan, H., Zhao, X., Diao, X., & Kong, B. (2016) · Meat Science · doi:10.1016/j.meatsci.2016.07.002 · Cited by 67

Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%

Zhang, F., Zhao, H., Cao, C., Kong, B., Xia, X., & Liu, Q. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105379 · Cited by 65

Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches

Wu, M., Wang, J., Ge, Q., Yu, H., & Xiong, Y. L. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.06.173 · Cited by 65

Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates

Feng, Y., Yuan, D., Cao, C., Kong, B., Sun, F., Xia, X., & Liu, Q. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107756 · Cited by 64

Effects of starch properties on rheological characteristics of starch/meat complexes

Li, J., & Yeh, A. (2002) · Journal of Food Engineering · doi:10.1016/s0260-8774(02)00309-6 · Cited by 58

Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt

Pang, Z., Xu, R., Luo, T., Che, X., Bansal, N., & Liu, X. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.10.003 · Cited by 58

Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams

Wang, W., Li, Y., Zhou, X., Li, C., & Liu, Y. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108290 · Cited by 57

Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios

Zhang, F., Cao, C., Kong, B., Sun, F., Shen, X., Yao, X., & Liu, Q. (2022) · Meat Science · doi:10.1016/j.meatsci.2022.108802 · Cited by 56

Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel

Wu, M., Wang, J., Hu, J., Li, Z., Liu, R., Liu, Y., Cao, Y., Ge, Q., & Yu, H. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10033 · Cited by 55

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study

Kang, Z., Wang, P., Xu, X., Zhu, C.-Z., Zou, Y., Li, K., & Zhou, G. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.09.024 · Cited by 49

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study

Kang, Z.-L., Zou, Y.-F., XU, X., Zhu, C.-Z., Wang, P., & Zhou, G.-H. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.06.019 · Cited by 49

Non-meat ingredients in meat products: A scoping review

Owusu‐Ansah, P., Besiwah, E. K., Bonah, E., & Amagloh, F. K. (2022) · Applied Food Research · doi:10.1016/j.afres.2022.100044 · Cited by 47

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

Pereira, J., Hu, H., Xing, L., Zhang, W., & Zhou, G. (2019) · Foods · doi:10.3390/foods9010009 · Cited by 44

Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)

Wu, Y.-B., & Lin, K. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.02.018 · Cited by 40

Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball)

Hsu, S., & Chung, H.-Y. (1999) · Journal of Food Engineering · doi:10.1016/s0260-8774(99)00064-3 · Cited by 37

The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham

Resconi, V. C., Keenan, D. F., García, E., Allen, P. D., Kerry, J. P., & Hamill, R. M. (2016) · Meat Science · doi:10.1016/j.meatsci.2016.05.017 · Cited by 36

Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins

Tong, Q., Chen, L., Wang, W., Zhang, Z., Yu, X., & Ren, F. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3208-9 · Cited by 36

Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties

Guevara-Zambrano, J. M., Verkempinck, S. H. E., Hernández‐Ruiz, L., Infantes-Garcia, M. R., Hendrickx, M., Loey, A. M. V., & Grauwet, T. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132306 · Cited by 34

Use of native pea starches as an alternative to modified corn starch in low-fat bologna

Pietrasik, Z., & Soladoye, O. P. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108283 · Cited by 33

Effects of tetrasodium pyrophosphate coupled with soy protein isolate on the emulsion gel properties of oxidative myofibrillar protein

Jun, L., Yu, Z., Xie, W., Yang, L., Zhang, M., Li, C., & Shao, J. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135208 · Cited by 28

In vitro digestion of a mixed gel of pork muscle and resistant starch: Salt-soluble protein perspective

Wang, X., Zhou, Z., & Chen, C. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133478 · Cited by 28

Physicochemical properties and structure of hydrothermally modified starches

Włodarczyk-Stasiak, M., Mazurek, A., Jamroz, J., Pikus, S., & Kowalski, R. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.04.024 · Cited by 23

Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan

Wei, S., Xue, L., Kong, B., Cao, C., Zhang, H., Liu, Q., & Wang, H. (2023) · Meat Science · doi:10.1016/j.meatsci.2023.109265 · Cited by 23

Effect of corn starch on the structure, physicochemical and gel properties of hairtail ( Trichiurus haumela ) myosin

Mi, H., Liang, S., Li, Z., Yi, S., Chen, J., Li, X., & Li, J. (2020) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14921 · Cited by 19

Protein Signatures to Trace Seafood Contamination and Processing

Martı́nez, I., Sánchez‐Alonso, I., Piñeiro, C., Careche, M., & Carrera, M. (2020) · Foods · doi:10.3390/foods9121751 · Cited by 15

DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH–PROTEIN INTERACTIONS

Hunt, A., Getty, K. J. K., & PARK, J. W. (2010) · Journal of Food Quality · doi:10.1111/j.1745-4557.2010.00303.x · Cited by 11

The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch

Kariuki, P. N., Arjunan, Y., Nagarajan, U., & Kanth, S. V. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.11.211 · Cited by 8

Recent advancements in cross-linked starches for food applications- a review

Bangar, S. P., Sunooj, K. V., Navaf, M., Phimolsiripol, Y., & Whiteside, W. S. (2024) · International Journal of Food Properties · doi:10.1080/10942912.2024.2318427 · Cited by 106

Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein

Cao, C., Xue, L., Xu, Y., Kong, B., Sun, F., Liu, H., Zhang, H., Liu, Q., & Wang, H. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.128659 · Cited by 69

Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition

Xu, Y., Liang, X., Kong, B., Sun, F., Xia, X., Zhang, H., Liu, Q., & Cao, C. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114115 · Cited by 45

Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel

Lin, S., Liang, X., Zhao, Z., Kong, B., Cao, C., Sun, F., & Liu, Q. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114177 · Cited by 44

Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Feng, Y., Liang, X., Zhao, Z., Kong, B., Xia, X., Cao, C., Zhang, H., Liu, Q., & Sun, F. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109964 · Cited by 37

Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.

Wei, S., Zhang, J., Liang, X., Kong, B., Cao, C., Liu, H., Zhang, H., & Liu, Q. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140214 · Cited by 27

Feasibility of Tenebrio molitor larvae protein to partially replace lean meat in the processing of hybrid frankfurters: Perspectives on quality profiles and in vitro digestibility

Zhang, F., Li, X., Liang, X., Kong, B., Sun, F., Cao, C., Gong, H., Zhang, H., & Liu, Q. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113846 · Cited by 26

Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment

Lin, S., Li, X., Lv, H., Kong, B.-H., Cao, C.-A., Sun, F.-D., Liu, Q., & Huang, X.-N. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111234 · Cited by 22

Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition

Wei, S., Li, X., Zhang, J., Kong, B., Sun, F., Cao, C., Liu, Q., & Huang, X. (2024) · Meat Science · doi:10.1016/j.meatsci.2024.109703 · Cited by 17

Impact of ultra‐processed meat products on human health: Review and outlook

Yang, D., Chen, C., Zhao, D., & Li, C. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70040 · Cited by 21

Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition.

Lin, S., Li, X., Zhang, J., Kong, B.-H., Cao, C.-A., Sun, F.-D., Zhang, H.-W., Liu, Q., & Liu, C. (2024) · Meat Science · doi:10.1016/j.meatsci.2024.109554 · Cited by 19

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

Amelioration of tiger nut insoluble dietary fiber as a partial substitute for fat in meat emulsions: Techno-functional properties and in vitro protein digestibility

Wang, X., Wang, L.-Y., Li, S.-M., & Zhou, Z. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115167 · Cited by 14

Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage

Zhang, S., Wang, L., Wang, Q., Wang, Y., Wang, L., & Du, R. (2024) · Foods · doi:10.3390/foods13172767 · Cited by 12

Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters

Zhao, J., Yao, X., Zhang, H., Kong, B., Sun, F., Liu, Q., & Cao, C. (2025) · Meat Science · doi:10.1016/j.meatsci.2025.109933 · Cited by 11

Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters

Lin, S., Liu, Y., Wang, J., Cao, C., Kong, B., Liu, Q., & Huang, X. (2025) · Meat Science · doi:10.1016/j.meatsci.2025.109822 · Cited by 9

Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan

Lin, S., Sun, Z., Li, C., Kong, B.-H., Cao, C.-A., Xia, X.-F., Zhang, H.-W., & Liu, Q. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110633 · Cited by 10

Application of dietary fibre of seaweed as a potential alternative to phosphates in luncheon meat: Prospective on the promotion of quality profiles and sensory attributes

Zhao, Z., Huang, X., Li, C., Lv, H., Kong, B., Sun, F., Liu, Q., & Cao, C. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117298 · Cited by 7

Enhancing porcine myofibrillar protein properties via twin-screw extrusion-modified Stropharia rugosoannulata mushroom: Gelation, structure, and in vitro digestibility

Chen, W., Ban, X., Li, W., Wu, D., Zhang, Z., Liu, P., Li, J., Xu, B., & Yang, Y. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145915 · Cited by 5

Enzymatic-chemical modification of cassava starch as a sauce thickener to regulate the balance between processing and edible quality

Zhang, Q., Li, X., Jin, Z., Svensson, B., & Bai, Y. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.124768 · Cited by 3

Horticultural crop waste extracts as functional ingredients for enhanced surimi production

Surasani, V. K. R., Kumar, S., Singh, A., Dudeja, I., Ozogul, F., Özoğul, Y., Rathlavath, S., Gnanasekaran, L., Vinayagam, S., Sundaram, T., et al. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101180 · Cited by 4

Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates

Su, C., Zhang, D., Huang, Y., Chen, J., Li, H., & Tang, Y. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102420 · Cited by 2

Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballs

Zhao, X., Jiang, Y., Luo, Z., Sun, X., Zhu, J., Yu, H., Peng, X., & Ge, Q. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147480 · Cited by 2

Interaction of fruit-vegetable powders with surimi proteins: effects on the gel structure and digestive properties

Feng, J., Li, Q., Jia, R., Wei, H., Huang, T., Zhang, J., Xu, D., Li, G., & Yang, W. O. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2026.01.007 · Cited by 2

Quantitative proteomics analysis to identify potential biomarkers associated with promoted quality profiles of frankfurters by ultrasound treatment combined with κ-carrageenan.

Lin, S., Sun, Z., Liu, Y.-T., Cao, C.-A., Kong, B.-H., Zhang, H.-W., & Liu, Q. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147147 · Cited by 1

Effect of trypsin inhibitors extracted from potatoes on the gel properties of chicken mince

Cai, L., Huang, P., & Cui, C. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145431

Insight into the Effect of Diacylglycerols on the Protein Structural Stability and in Vitro Digestibility of Pork MeatballsPreprint

Zhao, X., Jiang, Y., Luo, Z., Sun, X., Zhu, J., Yu, H., Peng, X., & Ge, Q. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5382859

Improving the quality of phosphate-free mutton meatballs using a synergistic combination of inulin and citrus fiber

Ma, J., Pan, D., Ma, K., Zhang, Y., Du, H., Diao, J., & Chen, H. (2026) · Meat Science · doi:10.1016/j.meatsci.2026.110154

Ultrasonic-assisted phenolic and glycosylation reactions on shrimp tropomyosin and surimi gel characteristics: From molecular modification to macroscopic gelation

Bai, Y., Zhang, H., Liu, L., Tu, M., Cheng, S., & Liu, L. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.153336

Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan

Wei, S., Xue, L., Kong, B., Cao, C., Zhang, H., Liu, Q., & Wang, H. (2023) · Meat Science · doi:10.1016/j.meatsci.2023.109265 · Cited by 23

Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins

Tong, Q., Chen, L., Wang, W., Zhang, Z., Yu, X., & Ren, F. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3208-9 · Cited by 36

Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition

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