Ginger starch–whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods

Yuchan Ding, Yaru Pan, Lingxiang Qin, Lisha Wang, Benguo Liu

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DOI: 10.1016/j.crfs.2026.101431
Published: 2026
Container: Current Research in Food Science
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.crfs.2026.101431,
  title = {Ginger starch–whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods},
  author = {Yuchan Ding and Yaru Pan and Lingxiang Qin and Lisha Wang and Benguo Liu},
  year = {2026},
  journal = {Current Research in Food Science},
  doi = {10.1016/j.crfs.2026.101431},
  url = {https://doi.org/10.1016/j.crfs.2026.101431}
}

RIS

TY  - JOUR
TI  - Ginger starch–whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods
AU  - Yuchan Ding
AU  - Yaru Pan
AU  - Lingxiang Qin
AU  - Lisha Wang
AU  - Benguo Liu
PY  - 2026
JO  - Current Research in Food Science
DO  - 10.1016/j.crfs.2026.101431
UR  - https://doi.org/10.1016/j.crfs.2026.101431
ER  -

APA

Ding, Y., Pan, Y., Qin, L., Wang, L., & Liu, B. (2026). Ginger starch–whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2026.101431

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crossref · retrieved 2026-09-25T20:06:57.491Z