The DOI matches its Crossref record; 63 of the 63 references it cites were found in a registry or an index.
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
Abstract
To improve nutritional health, a low-salt (0.5 %) silver carp (Hypophthalmichthys molitrix) surimi gel with α-tocopherol, soybean oil, and glyceryl monostearate oleogel was fabricated and evaluated for textural qualities, lipid oxidation, and in-vitro digestion analysis. Based on the texture profile analysis, gel strength, water holding capacity (WHC), rheological, protein secondary structure, and microstructural examination, 5 % oleogel addition to low-salt surimi exhibited similar physicochemical properties to regular-salt surimi gels. By crosslinking myosin and filling protein network voids, the oleogel increased surimi gel density. Increasing oleogel content improved the physicochemical qualities of heat-induced surimi, causing protein aggregation during digestion and reducing digestibility. The presence of oleogel altered protein secondary structure, reducing α-helix content and increasing β-sheet and other structures, enhancing WHC and gel strength of low salt surimi. Adding oleogel improved the antioxidant activity of digestive solutions. This study will help understand myosin-oleogel interaction and the development of sustainable and nutritious surimi-based foods.
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In the citing paper
“which was attributed to a decrease in the number of enzyme‐accessible active sites on proteins during digestion”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Monto et al. 2024
In the citing paper
“Introducing oleogel into silver carp surimi reduced digestibility along with increased gel strength and rheological properties”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Monto et al. 2024
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Cites
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Reboul, E. (2017) · Antioxidants · doi:10.3390/antiox6040095 · Cited by 202
Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil
Zhou, X., Jiang, S., Zhao, D., Zhang, J., Gu, S., Pan, Z., & Ding, Y. (2017) · LWT · doi:10.1016/j.lwt.2017.03.026 · Cited by 199
Edible oleogels in food products to help maximize health benefits and improve nutritional profiles
Stortz, T. A., Zetzl, A. K., Barbut, S., Cattaruzza, A., & Marangoni, A. G. (2012) · Lipid Technology · doi:10.1002/lite.201200205 · Cited by 197
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Effect of gellan incorporation on gel properties of bigeye snapper surimi
Petcharat, T., & Benjakul, S. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.11.016 · Cited by 171
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Wang, X., Ni, X., Duan, C., Li, R., Jiang, X., Xu, M., & Yu, R. (2024) · Foods · doi:10.3390/foods13172817 · Cited by 70
Self-citationMillao, S., Quilaqueo, M., Contardo, I., & Rubilar, M. (2025) · Gels · doi:10.3390/gels11010043 · Cited by 26
Li, Q., Chen, S., You, J., Hu, Y., Yin, T., & Liu, R. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104783 · Cited by 23
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17
“Introducing oleogel into silver carp surimi reduced digestibility along with increased gel strength and rheological properties, which was attributed to a decrease in the number of enzyme-accessible active sites on proteins during digestion (Monto et al. 2024 ).”
Mi, H., Tan, M., Li, J., Li, X., & Chen, J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144875 · Cited by 14
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Metadata
- Authors
- Monto, A. R., Yuan, L., Xiong, Z., Shi, T., Li, M., Wang, X., Liu, L., Jin, W., Li, J., & Gao, R.
- Affiliations
- Jiangsu University (CN)
- Shaanxi University of Technology (CN)
- Bohai University (CN)
- Corresponding author
- Li, Mengzhe
- Li, Jianrong
- Gao, Ruichang
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2024-12
- Volume
- 460
- Issue
- Pt 2
- Pages
- 140588
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W4400967360
- Cited by
- 37
- References
- 63
- Citations by year
- 2026: 13 · 2025: 18 · 2024: 6
- FWCI
- 10.11
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China
- National Natural Science Foundation of China National Outstanding Youth Science Fund Project (U20A2067)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- surimi, silver carp, oleogels, glyceryl monostearate, soybean oil, alpha-tocopherol, protein secondary structure, water holding capacity, gel strength, lipid oxidation, in vitro digestion, protein digestibility, antioxidant activity, texture profile analysis, rheology
- MeSH terms
- Animals, Carps, Digestion, Fish Products, Gels, Glycerides, Organic Chemicals, Rheology, Soybean Oil, alpha-Tocopherol, Fish Proteins, Monoglycerides
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