Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch

No abstract is available for this paper.

• Publication year

  2024

• Venue

  LWT

• Publication date

  2024-04-01

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/j.lwt.2024.116098
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via TRP activation

  2023cited by this paper
• Dysphagia.

  2023cited by this paper
• Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids

  2023cited by this paper
• Evaluation of physicochemical properties of starch-protein gels: Printability and postprocessing

  2023cited by this paper
• Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide.

  2023cited by this paper
• Dysphagia and its association with other health-related risk factors in institutionalized older people: A systematic review.

  2023cited by this paper
• pH-shifting alters textural, thermal and microstructural properties of mung bean starch-flaxseed protein composite gels.

  2023cited by this paper
• Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder

  2022cited by this paper
• Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food.

  2022cited by this paper
• Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch

  2022cited by this paper
• Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test

  2022cited by this paper
• Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment

  2022cited by this paper
• Effect of κ-carrageenan on the gelation properties of oyster protein.

  2022cited by this paper
• Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

  2022cited by this paper
• Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria

  2021cited by this paper
• Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

  2021cited by this paper
• Amino acid composition, nutritional profiling, mineral content and physicochemical properties of protein isolate from flaxseeds (Linum usitatissimum)

  2021cited by this paper
• Food Hydrocolloids: Functionalities and Applications

  2021cited by this paper
• Oral tribology: Providing insight into oral processing of food colloids

  2021cited by this paper
• Effects of fermentation with Bacillus natto on the allergenicity of peanut

  2021cited by this paper
• Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

  2021cited by this paper
• Human physiological responses during swallowing of gel-type foods and its correlation with textural perception

  2021cited by this paper
• Application of LF-NMR to the characterization of camellia oil-loaded pickering emulsion fabricated by soy protein isolate

  2021cited by this paper
• Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking.

  2020cited by this paper
• Water-extractable Arabinoxylan-induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment.

  2020cited by this paper
• Design principles of food gels

  2020cited by this paper
• Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch

  2020cited by this paper
• Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria.

  2020cited by this paper
• Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel.

  2020cited by this paper
• Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment.

  2020cited by this paper
• Rapid production of corn starch gels with high mechanical properties through alcohol soaking.

  2020cited by this paper
• Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications - A narrative review.

  2020cited by this paper
• Adoption of the ‘planetary health diet’ has different impacts on countries’ greenhouse gas emissions

  2020cited by this paper
• Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities

  2020cited by this paper
• Bioactive protein/peptides of flaxseed: A review

  2019cited by this paper
• Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel.

  2019cited by this paper
• Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation

  2019cited by this paper
• Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel.

  2019cited by this paper
• Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0).

  2019cited by this paper
• Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH.

  2018cited by this paper
• Microencapsulation of Bifidobacterium bifidum BB01 by xanthan–chitosan: preparation and its stability in pure milk

  2018cited by this paper
• Flaxseed: Composition, detoxification, utilization, and opportunities

  2018cited by this paper
• Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites.

  2017cited by this paper
• Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

  2017cited by this paper
• Texture-modified foods for the elderly: Status, technology and opportunities

  2016cited by this paper
• Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

  2016cited by this paper
• Adjustment of Food Textural Properties for Elderly Patients

  2016cited by this paper
• Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02

  2016cited by this paper
• Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity

  2016cited by this paper
• Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

  2014cited by this paper
• Proteins from land plants – Potential resources for human nutrition and food security

  2013cited by this paper
• Antihypertensive Peptides Derived from Soy Protein by Fermentation

  2013cited by this paper
• Influences of food hardness on the particle size distribution of food boluses.

  2013cited by this paper
• Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

  2013cited by this paper
• The Digestibility and Thermal Properties of Fermented Flaxseed Protein

  2012cited by this paper
• Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

  2010cited by this paper
• Thermal characteristics of flaxseed (Linum usitatissimum L.) proteins

  2006cited by this paper
• Effects of Food Consistency on Tongue Pressure during Swallowing

  2006cited by this paper

• Role of Plant Proteins in Altering the Physicochemical Characteristics of Wheat Starch-Lauric Acid System.

  2026cites this paper
• Influence of different galactomannans on the rheological properties and structure of soy protein gel.

  2026cites this paper
• Polysaccharide‐Based Food Packaging Materials: Structural Engineering, Functional Modifications, and Sustainable Applications

  2026cites this paper
• Tartary buckwheat-soy protein isolate composite gels: gelling, rheological, water-retention, and texture characteristics at different Ratios

  2025cites this paper
• Plant-based fermented foods: General concepts, improvement of the quality, metabolites, and health-related functions

  2025cites this paper
• Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products

  2025cites this paper
• One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions

  2025cites this paper
• Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch

  2025cites this paper
• Applications of modified plant proteins in dysphagia-friendly foods

  2025cites this paper
• Polygonatum cyrtonema polysaccharide as a modifier for soy protein isolate gel: Interaction, structural changes, and enhanced properties.

  2025cites this paper
• Starch types modulate the texture of dysphagia diets: Multiscale characterization and structure-texture relationships of starch-protein-oil composite gels.

  2025cites this paper
• Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi–Flour Blends

  2025cites this paper
• Valorizing pumpkin (Cucurbita moschata) seed meal into protein hydrolysates: Impact of different proteases on the structural, physicochemical, and functional properties

  2025cites this paper
• Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein.

  2025cites this paper
• Insight of soy protein isolate to decrease the gel properties corn starch based binary system: rheological and structural investigation

  2024cites this paper
• Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment.

  2024cites this paper