1. Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate;Anggraeni;Food Chemistry,2024
2. Protein gel with designed network and texture regulated via building blocks to study dysphagia diet classifications;Chen;Food Hydrocolloids,2023
3. Mulberry leaf and konjac flour compound dietary fiber improves digestion and metabolism in elderly mice with high-fish-protein diet by regulating gut microbiota structure and intestinal tissue repair;Deng;Food Chemistry: X,2024
4. Development of bigel based dysphagia-oriented products, structured with collagen and carnauba wax: Characterisation and rheological behaviour;Eisinaitė;International Journal of Food Science & Technology,2023
5. Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers;Fei;International Journal of Biological Macromolecules,2024