Herein, we present novel porous polyelectrolyte complexes (PECs) physically stabilized by
electrostatic interaction between chitosan (CS) and oxidized starch of two sources, ie potato …

Gelation and gel properties are crucial to surimi‐based seafood products, and many factors
significantly influence surimi gel quality. Although physical and chemical modifications can …

The objective of this study was to evaluate the effect of the carboxymethyl cellulose (CMC)
on the physico-chemical and mechanical properties of unrinsed surimi gels during heat …

In this review, the physicochemical and conformational changes of myofibrillar proteins
(MPs) of freeze-induced mince-based aquatic foods were comprehensively summarized in …

Surimi products have attracted much attention and are widely used in the food industry.
Currently, the processing and exploitation of surimi products are mostly based on their gel …

Inulin is a prebiotic carbohydrate widely used in food industry due to its health benefits and
unique rheological properties. For the first time, this study explores the potential of natural …

Plant oil body (POB) is a natural oil droplet in micron-or submicron-scale covered by a
specific shell composed of proteins and phospholipids, it has arisen numerous research …

The processing of surimi products requires the addition of high levels of salt, which makes it
a high-salt food that poses a risk to human health. The search for exogenous additives to …

Bacterial nanocellulose (BNC) as a nanomaterial originating from biomass, has received
considerable attention in research concerning food preservation due to its multiple …

This study investigated the effects of sodium alginate (SA) with different viscosities on the
physicochemical properties and structure of composite shrimp surimi gels made from …