Frozen foods are among the most popular food products and the development of techniques
for the rapid detection of their structures and quality is important for the frozen food industry …

Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants
during long-term frozen storage. Cryoprotectants have been found to be effective in …

The effects of single hydroxypropylated cassava starch (HCS), curdlan (CD) or κ-
carrageenan (KC) or their combination (HCK) on gel and texture properties, soluble protein …

Protein-polysaccharide composite plays a substantial part in manufacturing plant-based
meat and seafood alternatives. This research examined the impact of konjac glucomannan …

In this study, we investigated the effect of sweet tea polysaccharide (STP) on the
physicochemical and structural properties of heat-induced whey protein isolate (WPI) gels …

Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable,
non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most …

In this study, κ-carrageenan was used as an additive to improve the quality of
Hypophthalmichthys molitrix-sea cucumbers (HM-SC) compound surimi gel. The effects of κ …

Hidden phase behaviours in gel systems are essential factors that affect the viscoelasticity
and other physical properties of blended gels; however, data on the internal phase …

Silver carp is a type of Asian carp that poses a threat to the United States. Unfortunately,
producing Asian carp surimi in the US has been unsuccessful due to the high cost. Thus …

Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-
soluble myofibrillar proteins. Recently, there has been a growing concern among consumers …