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 …

In this study, emulsions co-stabilized by soy protein isolate (SPI) and carboxymethyl
chitosan (CMCS) were prepared and the effects of different SPI/CMCS ratios (1: 0, 4: 1, 2: 1 …

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 …

To increase the diversity and stability of surimi products, this study developed
polysaccharide-based water-tailored natural deep eutectic solvent (NADES) for the …

The application of soy protein amyloid fibrils (SAFs) to food industrialization field has
received focused attention because of their advantages such as ordered supramolecular …

This study investigated how physical, chemical, and enzymatic extraction technologies
affected the physicochemical properties of bamboo shoot insoluble dietary fiber (IDF) …

Microwave 3D printing of surimi has temperature limitations and transglutaminase
dependence. The current study aimed to achieve microwave 3D printing of surimi at higher …

The growing recognition of environmental conservation and human well-being has led to a
surge in the advancement of plant-based meat. These meat alternatives are similar to …

This study mainly investigated the effect of soy protein isolate (SPI) on the gel quality of
silver carp surimi under different storage conditions (storage temperatures of 4° C,− 20° C …

This study delved into the effects of l-lysine (Lys) and l-arginine (Arg) on the gel properties
and intermolecular interactions of low-salt (NaCl, 1 g/100 g) mixed shrimp surimi (Antarctic …