{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T17:47:06Z","timestamp":1791395226053,"version":"4.3.3"},"reference-count":43,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T00:00:00Z","timestamp":1767139200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key R&amp;D Program of China","doi-asserted-by":"publisher","award":["2024YFD2100304"],"award-info":[{"award-number":["2024YFD2100304"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>To develop nutrient-rich whole-food gels for individuals with dysphagia, this study constructed a pork\u2013whole soy milk composite gel (PSG) using a hybrid animal\u2013plant protein approach. The effects of xanthan gum, konjac glucomannan, and guar gum at different concentrations (0.5%, 1.0%, and 1.5%) on the gel properties, protein conformation, and microstructure of different PSGs were systematically investigated. The results indicated that polysaccharides interfered with protein cross-linking and disrupted the gel network, leading to reduced gel hardness. Due to their abundant hydrophilic groups, the polysaccharides significantly enhanced the water-holding capacity (p &lt; 0.05), achieving a synergistic outcome of structural softening and functional reinforcement. A comprehensive evaluation identified the PSG with 1.0% xanthan gum as the optimal formulation, which exhibited a 43.2% increase in water-holding capacity and a hardness only 23.5% of the control, complying with both International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5 and Japanese Dysphagia Diet Level III standards. This study elucidates the mechanism by which polysaccharides modulate whole-food protein gels and provides a practical strategy for developing dysphagia-friendly foods that preserve nutritional quality and are suitable for industrial production.<\/jats:p>","DOI":"10.3390\/gels12010040","type":"journal-article","created":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T16:34:23Z","timestamp":1767198863000},"page":"40","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["The Influence of Polysaccharides on the Textural Properties and Water Retention Capacity of Animal\u2013Plant Dual-Protein Gels"],"prefix":"10.3390","volume":"12","author":[{"given":"Wenhao","family":"Gao","sequence":"first","affiliation":[{"name":"College of Life Sciences, Yangtze University, Jinzhou 430070, China"},{"name":"Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional 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China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanyuan","family":"Deng","sequence":"additional","affiliation":[{"name":"Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjing","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Food Science, Foshan University, Foshan 528000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pengfei","family":"Zhou","sequence":"additional","affiliation":[{"name":"Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, 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