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

Curr Res Food Sci · 2026 · PMC13157031 · PMID 42111916

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an increasing trendno p-value reported

3 , both GS + WPI gels and GS gels exhibited an increasing trend in WHC with higher starch concentrations, indicating that as starch concentration increased, the three-dimensional network structure of the gel became more compact.

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