Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food

Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

Zhongjiang Wang, Yang Li, Lianzhou Jiang et al. · Journal of Chemistry · 2014 · 340 citations · Full text

Life Sciences, Biochemistry, Protein Biochemistry +16

Comparison of energy and protein intakes of older people consuming a texture modified diet with a normal hospital diet

Lucy Wright, D. Cotter, Mary Hickson et al. · Journal of Human Nutrition and Dietetics · 2005 · 268 citations

Agriculture, Nutrition, Nutritional Sciences +17

Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation

Xuebing Xing, Bimal Chitrakar, Subrota Hati et al. · Food Hydrocolloids · 2021 · 237 citations

Agriculture, Food Science, Nutrition +14

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4

Xufeng Wang, Zhiyong He, Maomao Zeng et al. · Food Chemistry · 2016 · 187 citations

Agriculture, Biochemistry, Food Science +13

Recent advances in egg protein functionality in the food system

Yoshinori Mine · World s Poultry Science Journal · 2002 · 175 citations

Agriculture, Biochemistry, Food Science +17