This study aimed to investigate the food matrix impact of adding two different proteins, whey
protein (WP), bovine gelatin protein (BG) or their respective hydrolysates (WPH or BGH) …

This study aimed to investigate the effects of different plant polysaccharides (inulin, κ-
carrageenan, and konjac glucomannan) as fat substitutes on the gel properties …

Mungbean starch (MBS)–flaxseed protein (FP) composite gels were prepared to explore the
feasibility of developing soft gel food products. The mixtures of 8% MBS with 1%–4% FP …

The effects of Astragalus polysaccharide (APS) on rheological, textural, water-holding, and
microstructural properties of mung bean starch (MBS)/flaxseed protein (FP) composite gels …

This work aimed to evaluate colour, texture, flow, and viscoelastic properties of texture-
modified chicken and vegetables soups for dysphagic people, as well as their characteristics …

In the present work, the influence of Lepidium perfoliatum seed gum (LPSG) addition in
varied concentrations (0%, 0.25%, 0.5%, 0.75% and 1%, w/w) on dynamic and steady shear …

Abstract Effects of calcium gluconate (CG), calcium lactate (CL) and calcium dihydrogen
phosphate (CDP) on the structural and functional properties of mung bean starch (MBS) …

This study optimized the formulation of protein-enriched vegetable purees designed for
people with swallowing difficulties and investigated the effect of different storage conditions …

Modifying food texture is a valuable approach to enhancing the quality of life for patients with
dysphagia. Incorporating thickened soy protein-based liquid systems (SPLS) into their diet …

Increasing the protein content of a food is an effective way to deliver enhanced satiating
signals to the consumer. Protein structures are related to their breakdown properties under …