{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T18:10:17Z","timestamp":1789668617845,"version":"4.0.1"},"reference-count":48,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,9,18]],"date-time":"2025-09-18T00:00:00Z","timestamp":1758153600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>While our previous investigation established that whey protein fibrillar aggregates (WPF) synthesized at 85\u2009\u00b0C for 5\u2009h demonstrate superior starch retrogradation inhibition capabilities, their functional synergy with whey protein\u2013wheat starch (WP\u2010WS) composite gel systems remains underexplored. This study aimed to assess the dose\u2010dependent effects of WPF on swallowing\u2010related rheology and starch retrogradation mechanisms in WP\u2010WS gels.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      A model dysphagia food system was engineered under the International Dysphagia Diet Standardization Initiative (IDDSI) framework, employing a sequential optimization approach: initial screening of WP\/WS mass ratios (10% total solids) followed by WPF supplementation (0\u201320% w\/w). Rheological analysis revealed that gels with 10% total solids and a WP\/WS ratio of 9:1 exhibited optimal viscosity, storage modulus (\n                      <jats:italic>G<\/jats:italic>\n                      \u2032) and loss modulus (\n                      <jats:italic>G<\/jats:italic>\n                      \u2033), meeting IDDSI Level 6. Subsequent WPF incorporation induced 151% viscoelastic enhancement with\n                      <jats:italic>G<\/jats:italic>\n                      \u2032\n                      <jats:sub>final<\/jats:sub>\n                      \u2009=\u2009786.4\u2009Pa, 46.12% yield stress reduction (57.75\n                      <jats:italic>versus<\/jats:italic>\n                      107.19\u2009Pa in controls) and 19.4\u2010fold decrease in creep recovery rate (\n                      <jats:italic>\u03b3<\/jats:italic>\n                      <jats:sub>\n                        <jats:italic>e<\/jats:italic>\n                      <\/jats:sub>\n                      \/\n                      <jats:italic>\u03b3<\/jats:italic>\n                      <jats:sub>\n                        <jats:italic>v<\/jats:italic>\n                      <\/jats:sub>\n                      \u2009=\u20090.20\n                      <jats:italic>versus<\/jats:italic>\n                      3.84). Additionally, WPF elevated water\u2010holding capacity by 12.82%, enhanced gel hardness and elasticity and reduced starch retrogradation by 28.97% over14\u2009days of storage (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05). Structural analyses indicated that WPF modified hydrogen bonding interactions and protein secondary structure, decreasing\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010turn content while increasing\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010helix and random coil configurations. Fourier transform infrared deconvolution revealed WPF\u2010mediated hydrogen bond redistribution, correlating with enhanced water immobilization and delayed amylopectin reassociation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>WPF enhances the swallowing safety\/textural stability of WP\u2010WS gels. It offers a theoretical and technical foundation for designing dysphagia\u2010friendly foods with delayed retrogradation and regulated rheological properties. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70173","type":"journal-article","created":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T04:19:58Z","timestamp":1758255598000},"page":"456-468","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein\u2013wheat starch composite soft gel"],"prefix":"10.1002","volume":"106","author":[{"given":"Zixiang","family":"Shen","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University  Yangling 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