Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

Chang Zhang, Yuanju He, Yimei Zheng, Chao Ai, Hui Cao, Jianbo Xiao, Hesham El-Seedi, Lei Chen and Hui Teng

LWT, 2023, 180, 114653
DOI: 10.1016/j.lwt.2023.114653

Enhancement of in vitro digestive properties of silver carp ( Hypophthalmichthys olivaceus) surimi gels by oxidized dihydromyricetin

Qianhui Yu, Jinlin Li, Qinye Yu, Yongjie Zhou, Yuqing Tan, Yongkang Luo and Hui Hong

Food Science of Animal Products, 2025, 3, 9240113
DOI: 10.26599/FSAP.2025.9240113

Konjac glucomannan defends against high-fat diet-induced atherosclerosis in rabbits by promoting the PI3K/Akt pathway

Junting Weng, Min Chen, Bingbing Shi, Danjuan Liu, Shuoyun Weng and Rongjie Guo

Heliyon, 2023, 9, e13682
DOI: 10.1016/j.heliyon.2023.e13682

Effect of oat β‐glucan on gel properties and protein conformation of silver carp surimi

Xueli He, Yanan Lv, Xuepeng Li, Shumin Yi, Honglei Zhao, Yongxia Xu and Jianrong Li

J Sci Food Agric, 2023, 103, 3367
DOI: 10.1002/jsfa.12525

Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure

Yuanqi Lv, Mianzhang Zhang, Xiying He, Fute Du, Yunxi Xiao, Jing Wang, Ying Xin and Yanjun Yang

International Journal of Biological Macromolecules, 2024, 277, 134377
DOI: 10.1016/j.ijbiomac.2024.134377

Instrumental and Sensory Texture Characterization of Plant‐Based Salmon Sashimi Analogs Formulated With Konjac Glucomannan and Agar

Hwabin Jung and Jungmin Oh

Journal of Food Science, 2026, 91
DOI: 10.1111/1750-3841.71151

Vitamin A Emulsion Encapsulated with Whey Protein Isolate–Soybean Lecithin Enhances Surimi Gel Structure and Protein Conformation

Mulin Chen, Xiaohan Huang, Yawen Lin and Shumin Yi

Foods, 2025, 14, 3582
DOI: 10.3390/foods14203582

Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain

Tong Shi, Xin Wang, Mengzhe Li, Zhiyu Xiong, David Julian McClements, Yulong Bao, Teng Song, Jianrong Li, Li Yuan, Wengang Jin and Ruichang Gao

Food Chemistry, 2022, 391, 133184
DOI: 10.1016/j.foodchem.2022.133184

Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption

Minghao Zhang, Haiyue Sun, Yu Wang, Chunhong Piao, Dan Cai, Yuhua Wang, Jingsheng Liu and Zhiqiang Cheng

Food Chemistry, 2020, 322, 126772
DOI: 10.1016/j.foodchem.2020.126772

Heat-induced Pleurotus ostreatus protein gel improved by konjac glucomannan: Physicochemical, gel and structural properties

Zheng Qian, Yunzhu Qiu, Sijie Zhang, Sizhe Dong and Liyan Zhao

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2025, 707, 135899
DOI: 10.1016/j.colsurfa.2024.135899

Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation

Minghao Zhang, Haiyue Sun, Yankai Liu, Yu Wang, Chunhong Piao, Dan Cai, Yuhua Wang and Jingsheng Liu

J Sci Food Agric, 2021, 101, 659
DOI: 10.1002/jsfa.10678

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong and Manat Chaijan

Foods, 2021, 10, 2717
DOI: 10.3390/foods10112717

Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels

Somnath Basak and Rekha S. Singhal

International Journal of Biological Macromolecules, 2024, 257, 128689
DOI: 10.1016/j.ijbiomac.2023.128689

Effect of β-glucan on the gelling properties of unwashed silver carp surimi gel: Insights into molecular interactions between different sources of β-glucan and myofibrillar protein

Yisha Xie, Kangyu Zhao, Jing Peng, Li Jiang, Wenjing Shu, Yizhen Huang, Qingqing Liu, Wei Luo and Yongjun Yuan

Food Research International, 2025, 208, 116248
DOI: 10.1016/j.foodres.2025.116248

Influence of Red Seaweed Polysaccharides on Gel Properties and In Vitro Antioxidants of Surimi Product Fish Balls

Menghan Ma, Tao Hong, Zhipeng Li, Yanbing Zhu, Yuanfan Yang, Hui Ni, Zedong Jiang and Mingjing Zheng

Foods, 2026, 15, 1018
DOI: 10.3390/foods15061018

Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extract

Sanjeev Sharma, Ranendra Kumar Majumdar and Naresh Kumar Mehta

J Sci Food Agric, 2023, 103, 6871
DOI: 10.1002/jsfa.12769

Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review

Pengkui Xia, Ying Zheng, Li Sun, Wenxin Chen, Longchen Shang, Jing Li, Tao Hou and Bin Li

Carbohydrate Polymers, 2024, 331, 121849
DOI: 10.1016/j.carbpol.2024.121849

Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi

Abdul Razak Monto, Li Yuan, Zhiyu Xiong, Tong Shi, Mengzhe Li, Xin Wang, Lu Liu, Wengang Jin, Jianrong Li and Ruichang Gao

Food Chemistry, 2024, 460, 140588
DOI: 10.1016/j.foodchem.2024.140588

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

Li Xie, Minglong Liu, Huawei Zeng, Zhi Zheng, Yongkang Ye and Fengru Liu

J Sci Food Agric, 2024, 104, 7629
DOI: 10.1002/jsfa.13598

Investigation of in vitro antibacterial, antiglycation, and antioxidant activities of selamectin/chlorogenic acid system and their interaction with immunoglobulin G

Hongying Fang, Hanlu Jiang, Yu Guo, Feiyue Xing, Ziwen Su, Qian Zhang, Jie Liu and Min Liu

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2026, 356, 127749
DOI: 10.1016/j.saa.2026.127749

Pomegranate Peel as a Renewable Bioresource to Improve Gelling Properties of Tilapia Surimi: Valorising Waste to Green Gel Enhancer

Sanjeev Sharma and Ranendra Kumar Majumdar

Waste Biomass Valor, 2025, 16, 2835
DOI: 10.1007/s12649-025-03073-x

Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties

Lilan Xu, Jing Wang, Yuanqi Lv, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang and Junhua Li

Food Hydrocolloids, 2022, 124, 107269
DOI: 10.1016/j.foodhyd.2021.107269

Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution

Tong Shi, Yu Xie, Xiyue Cao, Hao Zhang, Chenya Lu, Mengzhe Li, Xin Wang, Li Yuan and Ruichang Gao

Current Research in Food Science, 2025, 10, 101018
DOI: 10.1016/j.crfs.2025.101018

The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review

Reza Yekta, Elham Assadpour, Hedayat Hosseini and Seid Mahdi Jafari

Carbohydrate Polymers, 2023, 319, 121191
DOI: 10.1016/j.carbpol.2023.121191

Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

Pei Zhang, Meixia Zheng, Guohua Hou, Fuzhen Zhou, Kaibo Deng, Song Miao, Longtao Zhang and Baodong Zheng

J. Agric. Food Chem., 2024, 72, 28157
DOI: 10.1021/acs.jafc.4c09113

Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin

Yongxia Xu, Yiming Yin, Rui Wang, Honglei Zhao, Xuepeng Li, Shumin Yi, Jianrong Li and Jianchun Xie

Food Chemistry, 2021, 365, 130540
DOI: 10.1016/j.foodchem.2021.130540

Improving the gel properties of Ficus pumila Linn. pectin by incorporating deacetylated konjac glucomannan

Jing Luo, Zhaojun Chen, Yao Li, Xiaoli Qin, Haoyuan Wang, Zhilong Zeng, Yuemeng Pan and Xiong Liu

International Journal of Biological Macromolecules, 2024, 278, 134985
DOI: 10.1016/j.ijbiomac.2024.134985

Structural complexity of Konjac glucomannan and its derivatives governs the diversity and outputs of gut microbiota

Yuan Zhang, Yi Zhao, Wanfu Yang, Guangming Song, Peizhe Zhong, Yuanyuan Ren and Geng Zhong

Carbohydrate Polymers, 2022, 292, 119639
DOI: 10.1016/j.carbpol.2022.119639

Modulating elasticity of heat-set soy protein-curdlan gels by small phenolic acids

Pui Yeu Phoon, Amanda Xin Yi Sng, Nikolai Yakovlev, Su Hui Lim, Choy Eng Nge, Gomathy Sandhya Subramanian, Sergey Gorelik, Yoganathan Kanagasundaram and Maxim V. Kiryukhin

Food Hydrocolloids, 2024, 154, 110054
DOI: 10.1016/j.foodhyd.2024.110054

Advances in the construction and application of konjac glucomannan-based delivery systems

Yanting Zhang, Cailing Tong, Yuanyuan Chen, Xiaolu Xia, Shizhong Jiang, Chao Qiu and Jie Pang

International Journal of Biological Macromolecules, 2024, 262, 129940
DOI: 10.1016/j.ijbiomac.2024.129940

Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect

Ziaur Rahman, Sijin Zhang, Arsalan Khan, Juan You, Ru Liu, Qilin Huang, Huawei Ma, Soottawat Benjakul and Tao Yin

Food Chemistry, 2025, 478, 143652
DOI: 10.1016/j.foodchem.2025.143652

Structural characterization of acetylated mannan from Typha angustifolia pollen and the impact of acetylation on its growth-promoting effect toward Lactobacillus johnsonii

Yongbin Xu, Yupeng Liu, Wei Gao, Haoran Liu, Mingkuan Yang, Lingyan Zhu, Yue Yu, Jie Chen, Songshan Shi, Jianjun Wu, Shunchun Wang and Huijun Wang

Carbohydrate Polymers, 2026, 385, 125408
DOI: 10.1016/j.carbpol.2026.125408

Heat-induced gel formation by whey protein isolate-deacetylated konjac glucomannan at varying pH conditions

Yao Li, Mengsi Cai, Senquan Ma, Hongjia Lu and Xiong Liu

Food Hydrocolloids, 2023, 145, 109076
DOI: 10.1016/j.foodhyd.2023.109076

Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi

Xueli He, Honglei Zhao, Yongxia Xu, Shumin Yi, Jianrong Li and Xuepeng Li

Ultrasonics Sonochemistry, 2023, 95, 106406
DOI: 10.1016/j.ultsonch.2023.106406

Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan

Uma Buda, M. Bhargavi Priyadarshini, R.K. Majumdar, S.S. Mahanand, A.B. Patel and N.K. Mehta

International Journal of Biological Macromolecules, 2021, 175, 123
DOI: 10.1016/j.ijbiomac.2021.01.191

Preparation of a Novel Yeast Protein‐Based Shrimp With Addition of Lotus Seedpod Procyanidins as an Anti‐Glycation Agent

Siyu Han, Kexin Dong, Chenxu Bao, Jingying Liu, Nianjie Feng, Hunag Huang, Mengzhou Zhou, Jingyi Wang and Qian Wu

Food Chemistry International, 2025, 1, 36
DOI: 10.1002/fci2.7

Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake

Yu Liu, Yizhen Huang, Yue Wang, Jian Zhong, Shengjie Li, Beiwei Zhu and Xiuping Dong

LWT, 2023, 173, 114267
DOI: 10.1016/j.lwt.2022.114267

Deacetylation degree modulates interfacial interactions and delivery performance of konjac glucomannan–soy protein microcapsules for encapsulating Zanthoxylum bungeanum essential oil

Yuemeng Pan, Zhilong Zeng, Jianwei Fan, Min Zhou, Manman Lu, Zhaojun Chen, Chaolong Rao and Xiong Liu

Food Research International, 2026, 241, 119717
DOI: 10.1016/j.foodres.2026.119717

Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved

Tao Zhang, Shengjun Chen, Xiaoqi Xu, Xinbo Zhuang, Yinji Chen, Yong Xue, Changhu Xue and Ning Jiang

Food Hydrocolloids, 2023, 134, 108034
DOI: 10.1016/j.foodhyd.2022.108034

Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix)

Sanjeev Sharma, Ranendra Majumdar, Naresh Mehta and Nilesh Nirmal

Foods, 2022, 11, 3223
DOI: 10.3390/foods11203223

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)

Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, Lutz Grossmann and Worawan Panpipat

Foods, 2023, 12, 3894
DOI: 10.3390/foods12213894

Carboxymethylation and cross-linking of konjac glucomannan: structure and properties

Hongbo Tang, Yao Bai, Yanping Li and Xiaojun Liu

Iran Polym J, 2024, 33, 305
DOI: 10.1007/s13726-023-01252-y

Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization

Hailin Wang, Jinrong Zhang, Pingfan Rao, Shaomin Zheng, Guoqiang Li, Huan Han, Ying Chen and Leiwen Xiang

Food Chemistry, 2025, 463, 141080
DOI: 10.1016/j.foodchem.2024.141080

Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides

Jingyang Liu, Kun Yang, Di Wu, Honghong Gong, Linxiao Guo, Jing Ma and Weiqing Sun

J Sci Food Agric, 2024, 104, 2284
DOI: 10.1002/jsfa.13116

Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein

Zhilong Zeng, Xiaoyao Guan, Xiaoli Qin, Zhaojun Chen and Xiong Liu

International Journal of Biological Macromolecules, 2024, 276, 133780
DOI: 10.1016/j.ijbiomac.2024.133780

Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree

Wenli Yan, Zhihan Ouyang, Xiaoying Luo, Rankun Xiao, Siqiao Liao, Fatang Jiang, Yonghui Li, Shanbai Xiong, Tao Yin and Xiangwei Zhu

Foods, 2025, 14, 2715
DOI: 10.3390/foods14152715

Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II

Yadong Zhao, Kunyu Lu, Xinyue Piao, Yan Song, Libin Wang, Rusen Zhou, Pingping Gao and Heng Yen Khong

Food Chemistry, 2023, 407, 135157
DOI: 10.1016/j.foodchem.2022.135157

Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs

Yanhui Li, Jinying Guo, Yingying Wang, Fan Zhang, Shuxing Chen, Yuxi Hu and Mingyi Zhou

Meat Science, 2023, 204, 109280
DOI: 10.1016/j.meatsci.2023.109280

Properties of whey protein isolation/konjac glucomannan composite gels: Effects of deacetylation degrees

Yao Li, Mengsi Cai, Haibo Liu and Xiong Liu

International Journal of Biological Macromolecules, 2023, 238, 124138
DOI: 10.1016/j.ijbiomac.2023.124138

Synergistic interactions of deacetylated konjac glucomannan and fish mince on rheological and textural improvement of newly restructured Malaysian fish sausage (keropok lekor)

Nizaha Juhaida Mohamad, Norizah Mhd. Sarbon, Azizah Mahmood, Faeizatul Nabilah Husna Abd Aziz, Diana Nafisa Yusri and Nur Alani Suhaimi

IFRJ, 2025, 32, 700
DOI: 10.47836/ifrj.32.3.06

Influence of snow crab shell derived Chitooligosaccharide on the physicochemical, gelation and structural attributes of pangasius surimi

Bikash Kumar Pati, M. Bhargavi Priyadarshini, Naresh Kumar Mehta, K.A. Martin Xavier, Arun Bhai Patel, Anil Datt Upadhyay, Soibam Khogen Singh, N. Sureshchandra Singh, Anand Vaishnav, Kumar Gaurav and Shreya Anand

Journal of Agriculture and Food Research, 2025, 24, 102327
DOI: 10.1016/j.jafr.2025.102327

Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork

Junguang Li, Xiaonan Yue, Xuyue Zhang, Bo Chen, Ying Han, Jiansheng Zhao and Yanhong Bai

J Sci Food Agric, 2024, 104, 5274
DOI: 10.1002/jsfa.13372

Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage

Bodong Duan, Jinying Guo, Peiyao Li, Bo Cheng, Gege Zhang, Zhouya Bai, Denglin Luo and Can Cui

LWT, 2024, 197, 115941
DOI: 10.1016/j.lwt.2024.115941

Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan

Yadong Zhao, Xinyue Piao, Bin Zheng, Pingping Gao, Wenhua Miao, Zhengshun Wen, Xiaojun Zhang, Guangming Mei, Rusen Zhou and Shanggui Deng

Food Hydrocolloids, 2023, 140, 108626
DOI: 10.1016/j.foodhyd.2023.108626

Synergistic effects of ultrasound-assisted freezing and NADES on the cryostability of surimi gel: Perspective of quality and molecular structure

Yue Chen, Xindi Zeng, Yanping Wang, Xinyan Li, Xin Du and Xiufang Xia

Food Chemistry, 2026, 521, 149899
DOI: 10.1016/j.foodchem.2026.149899

The interaction study of soluble pectin fiber and surimi protein network from silver carp (Hypophthalmichthys molitrix) based on a new prediction model

Yanxue Cai, Jihui Wang, Shan Xiao, Jie Zhu, Jiamei Yu, Lin Li and Yujia Liu

Food Chemistry, 2023, 403, 134429
DOI: 10.1016/j.foodchem.2022.134429

Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan

Xinli Ran and Hongshun Yang

Food Hydrocolloids, 2022, 133, 107959
DOI: 10.1016/j.foodhyd.2022.107959

Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein

Chun-Lin Liu, Yan-Fang Zhou, He Zhu, Xiang-Li He and Ke Li

CyTA - Journal of Food, 2024, 22
DOI: 10.1080/19476337.2024.2413618

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Jingxin Chen, Tingyue Deng, Cong Wang, Hongbo Mi, Shumin Yi, Xuepeng Li and Jianrong Li

J Sci Food Agric, 2020, 100, 2252
DOI: 10.1002/jsfa.10254

Impacts of zein-fucoidan nanoparticles with and without curcumin on gel properties of golden threadfin bream (Nemipterus virgatus) surimi

Shaoxuan Yu, Geyu Pang, Shiyang Li, Shengjuan Lv, Zhengpeng Wei, Jinmei Wang, Haifang Xiao and Lanlan Zhu

Food Chemistry, 2025, 468, 142415
DOI: 10.1016/j.foodchem.2024.142415

Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties

Tong Jiang, Yujie Zhao, Mingming Huang, Zhiyong Zhang, Yanwei Mao and Huixin Zuo

Foods, 2025, 14, 1064
DOI: 10.3390/foods14061064

Low‐Level Pressure Coupled Two‐Stage Heat Treatment Improves Gel Properties and Water Migration of Aristichthys nobilis Surimi by Altering Myosin Conformation

Zhiqin Wu, Yiqian Zou, Zhuoguan Pan and Aimei Zhou

Journal of Food Science, 2025, 90
DOI: 10.1111/1750-3841.70633

Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree

Wenli Yan, Tao Yin, Shanbai Xiong, Juan You, Yang Hu and Qilin Huang

International Journal of Biological Macromolecules, 2021, 191, 925
DOI: 10.1016/j.ijbiomac.2021.09.167

Insight into the cryoprotective mechanisms of lysine combined with sorbitol on silver carp surimi during frozen storage: Gel properties, molecular conformation and interactions

Lingxia Su, Jingrou Zhao, Chen Wang, Huiling Li, Wenjun Liu, Xumei Wang, Jun Liu, Zongcai Tu and Yanhong Shao

Food Research International, 2025, 220, 117102
DOI: 10.1016/j.foodres.2025.117102

Effects of different substrates on the growth and yield of Amorphophallus muelleri

Rui Xu, Xiaofeng Zheng, Chao Chen, Maobiao Li, Jinwei Li, Huiping Zhou, Yanxiong Gong, Xiangshuai Yan and Changming Wang

Heliyon, 2024, 10, e31501
DOI: 10.1016/j.heliyon.2024.e31501