Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism by Lijing Geng, Jing Liang, Dan Wang, Wei Huang, Hang Fu, Mbinga Isequias Elamba Tertulliano, Muhammad Zain Ul Aabideen, Wei Zhou, Quimbamba Silvia Jacinta Calombe, Aqsa Shafique

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Preparation and Physicochemical Properties of High-viscosity Easily-gelling Pectin via Low-temperature Enzymatic Method by Min ZHANG, Peng FEI, Jingna LIU

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Effect of Ultrasound on the Gelation Characteristics and Structure of Gluten-Lecithin Composite Gels by Wenjing ZHANG, Binyu LUAN, Ang MENG, Xiuqing ZHU

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Effect of Emulsion Gel on Gelation Performance of Nemipterus virgatus Myofibrillar Protein by Zhao Honglei, Guo Wangsong, LÜ Yanan, Wu Yiqiong, Xu Yongxia, Li Xuepeng, Yi Shumin, Li Jianrong

Subjects: “…emulsion gel; nemipterus virgatus; myofibrillar protein; gel properties…”
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The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process by Jiqiang Yan, Shizhong Jiang, Qin Wang, OuJun Dai, Zhuoer Yang, Biyao Huang, Ruoyu Huang, Zhenghao Chi, Yilan Sun, Jie Pang

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Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein by Kexin Li, Ya Ren, Yong Li, Liang Li, Yanfen Cheng, Shaojun Yun, Feier Cheng, Wenfei Zhao, Li Zhao, Mingchang Chang, Jinling Cao, Cuiping Feng

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Effects of TG Enzyme-Chitosan Composite Modification on the Characteristics of Fish Gelatin Gel and Its Preliminary Exploration by Chengcheng WANG, Wanyi SUN, Shengnan ZHAN, Qiaoming LOU, Tao HUANG

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Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein by Chun-Lin Liu, Yan-Fang Zhou, He Zhu, Xiang-Li He, Ke Li

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High-Quality Application of Crayfish Muscle in Surimi Gels: Fortification of Blended Gels by Transglutaminase by Hongyi Wang, Qiang Li, Mengru Yang, Hong Wang, Mengtao Wang, Lin Lin, Jianfeng Lu

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Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi by Shengnan TONG, Jinmei WANG, Xingsheng MA, Shumin YI, Xuepeng LI, Jianrong LI, Guangren JI

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Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine by Wenhui Ma, Guangcan Liang, Qiliang Huang, Feng Ling, Weilin Pan, Yungang Cao, Miao Chen

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Glucose and β-Cyclodextrin Glycosylation Improving the Gelling Properties of Fish Gelatin Emulsion Gels by Huanhuan XIAO, Hulin GENG, Qiaoming LOU, Shengnan ZHAN, Tao HUANG

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Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels by LI Ke, SUN Lixue, ZHOU Yanfang, ZHANG Yixue, HE Xiangli, DU Manting, MA Wuchao, BAI Yanhong

Subjects: “…pale, soft and exudative-like; sarcoplasmic protein; ultrasonic; gel properties…”
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Effects of daylily extract microcapsule on the quality and gel properties of steamed fish cake-a surimi-based product by Hongxun Wang, Jie Li, Tingting Liu, Yahong Han, Wenfu Hou, Yang Yi

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Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel by Xinyue ZHANG, Wenhao GENG, Miaomiao TIAN, Xin LIANG, Xinrong LI, Xinru FAN, Qiancheng ZHAO

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Effect and synergy of different exogenous additives on gel properties of the crayfish surimi products by FANG Siwei, YU Jinxiang, GUO Quanyou, BAO Hairong, HU Huogen

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Modification of Spanish Mackerel (<i>Scomberomorus niphonius</i>) Surimi Gels by Three Anionic Polysaccharides by Zhu-Jun Zhang, Fan-Yu Kong, Lin-Da Zhang, Miao-Miao Luo, Yin-Yin Lv, Ce Wang, Bin Lai, Li-Chao Zhang, Jia-Nan Yan, Hai-Tao Wu

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Effect of Flaxseed Gum on the Gelling and Structural Properties of Fish Gelatin by Ting-Ting Wu, Ya-Ting Kuang, Chun-Yan Peng, Xin-Wu Hu, Ping Yuan, Xiao-Mei Sha, Zi-Zi Hu

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Organizational Arrangements Associated with Partial Ion Exchange in Gelation Process by Marius Ghiurea, Naomi Tritean, Ştefan-Ovidiu Dima, Florin Oancea

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Research progress on the gel properties of fermented sausage by Shiqin Hao, Min Qian, Yaru Wang, Kaiping Zhang, Jianjun Tian, Xinliang Wang

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