Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein–wheat starch composite soft gel
WPF enhances the swallowing safety/textural stability of WP-WS gels. It offers a theoretical and technical foundation for designing dysphagia-friendly foods with delayed retrogradation and regulated rheological properties. © 2025 Society of Chemical Industry.
Authors
- Yuanyuan Shan (ORCID: https://orcid.org/0000-0002-0043-3549)
- Zhiwen Shen (ORCID: https://orcid.org/0000-0003-1428-2283)
- Jinling Chai (ORCID: https://orcid.org/0000-0003-3769-1821)
- Qing Wanyan
Institutions
- North West Agriculture and Forestry University (CN)
- Northwest A&F University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-18
- DOI
- https://doi.org/10.1002/jsfa.70173
- Primary Topic
- Dysphagia Assessment and Management
- Type
- article
- Field-Weighted Citation Impact
- 0.00