September 20, 2025Journal of the Science of Food and Agriculture

Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein–wheat starch composite soft gel

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Authors

ZSZhiwen ShenNorthwest A&F University JCJinling Chai QWQing WanyanNorthwest A&F University

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Implication

This study assesses the influence of whey protein on swallowing-related rheology and starch retrogradation in dysphagia foods, highlighting its potential benefits.

Key Points

Whey protein fibrous aggregates significantly improved the swallowing safety and texture of composite gels.
Gels with 10% solids and a whey to wheat starch ratio of 9:1 showed optimal viscoelastic properties.
Adding whey protein fibrous aggregates resulted in a 151% increase in viscoelasticity and reduced starch retrogradation by 28.97%.
Structural modifications indicate enhanced water retention and delayed amylopectin reassociation in the gels.

Cite This Study

Shen et al. (2025) studied this question.

synapsesocial.com/papers/68d439fa713b0b5dfea79cb6 https://doi.org/10.1002/jsfa.70173

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Implication

This study assesses the influence of whey protein on swallowing-related rheology and starch retrogradation in dysphagia foods, highlighting its potential benefits.

Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein–wheat starch composite soft gel

Discussion

Member takes

Implication

Key Points

Cite This Study

Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein–wheat starch composite soft gel

Discussion

Member takes

Implication

Key Points

Cite This Study

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