Improvement of gel properties of low-salt shrimp (Litopenaeus vannamei) surimi by sodium alginate: Effect of mannuronic acid/guluronic acid ratios

Alginate gel particles–A review of production techniques and physical properties

Ching, S. H., Bansal, N., & Bhandari, B. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.965773 · Cited by 654 · see citing works

Ions-induced gelation of alginate: Mechanisms and applications

Hu, C., Lu, W., Mata, A., Nishinari, K., & Fang, Y. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.02.086 · Cited by 600 · see citing works

An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures

Yang, X., Li, A., Li, X., Sun, L., & Guo, Y. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.05.020 · Cited by 332 · see citing works

Development of alginate-based hydrogels: Crosslinking strategies and biomedical applications

Tan, J., Luo, Y., Guo, Y., Zhou, Y., Liao, X., Li, D., Lai, X., & Liu, Y. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.124275 · Cited by 308 · see citing works

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Mi, H., Li, Y., Wang, C., Yi, S., Li, X., & Li, J. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106290 · Cited by 272 · see citing works

Relevance of Rheological Properties of Sodium Alginate in Solution to Calcium Alginate Gel Properties

Fu, S., Thacker, A., Sperger, D. M., Boni, R. L., Buckner, I. S., Velankar, S., Munson, E. J., & Block, L. H. (2011) · AAPS PharmSciTech · doi:10.1208/s12249-011-9587-0 · Cited by 199 · see citing works

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Zhang, H., Xiong, Y., Bakry, A. M., Xiong, S., Yin, T., Zhang, B., Huang, J., Liu, Z., & Huang, Q. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.10.010 · Cited by 189 · see citing works

Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees

Cao, Y., Zhao, L., Huang, Q., Xiong, S., Yin, T., & Liu, Z. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107267 · Cited by 186 · see citing works

Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose

Xiao, Y., Li, J., Liu, Y., Peng, F., Wang, X., Wang, C., Li, M., & Xu, H. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126876 · Cited by 174 · see citing works

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 · see citing works

Potential Food and Nutraceutical Applications of Alginate: A Review

Bi, D., Yang, X., Yao, L., Hu, Z., Li, H., Xu, X., & Lu, J. (2022) · Marine Drugs · doi:10.3390/md20090564 · Cited by 162 · see citing works

Effects of microwave combined with conduction heating on surimi quality and morphology

Cao, H., Fan, D., Jiao, X., Huang, J., Zhao, J., Yan, B., Zhou, W., Zhang, W., & Zhang, H. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.01.021 · Cited by 153 · see citing works

Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation

Gao, Y., Luo, C., Zhang, J., Wei, H., Zan, L., & Zhu, J. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133400 · Cited by 142 · see citing works

The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture

Zhao, N., Zou, H., Sun, S. B., & Yu, C. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.08.025 · Cited by 140 · see citing works

Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels

Jiang, S., Zhao, S., Jia, X., Wang, H., Zhang, H., Liu, Q., & Kong, B. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.126018 · Cited by 139 · see citing works

Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate

Jiao, W., Chen, W., Mei, Y., Yun, Y., Wang, B., Zhong, Q., Chen, H., & Chen, H. (2019) · Molecules · doi:10.3390/molecules24234374 · Cited by 131 · see citing works

Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies

Liu, H., Zhang, H., Liu, Q., Chen, Q., & Kong, B. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.03.039 · Cited by 121 · see citing works

Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase

Fenghui, Z., Fang, L., Wang, C., Shi, L., CHANG, T. H., Yang, H., & Cui, M. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.11.013 · Cited by 117 · see citing works

The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels

Liu, M., Shan, S., Gao, X., Shi, Y., & Lu, W. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.124344 · Cited by 115 · see citing works

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

Fernández-Martín, F., López‐López, I., Cofrades, S., & Jiménez-Colmenero, F. (2009) · Meat Science · doi:10.1016/j.meatsci.2009.04.020 · Cited by 106 · see citing works

Effect of κ-carrageenan on the gelation properties of oyster protein

Jiang, S., Ma, Y., Wang, Y.-H., Wang, R., & Zeng, M. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132329 · Cited by 97 · see citing works

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

Buda, U., Priyadarshini, M. B., Majumdar, R. K., Mahanand, S. S., Patel, A. B., & Mehta, N. K. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.01.191 · Cited by 90 · see citing works

Oxidized cellulose nanofibrils-based surimi gel enhancing additives: Interactions, performance and mechanisms

Piao, X., Li, J., Zhao, Y., Guo, L., Zheng, B., Zhou, R., & Ostrikov, K. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107893 · Cited by 89 · see citing works

Different additives to enhance the gelation of surimi gel with reduced sodium content

Cando, D., Herranz, B., BORDERÍAS, A. J., & Moreno, H. M. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.10.022 · Cited by 89 · see citing works

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

Shi, T., Wang, X., Li, M., Xiong, Z., McClements, D. J., Bao, Y., Song, T., Li, J., Yuan, L., Jin, W., et al. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133184 · Cited by 86 · see citing works

Improved texture properties and toughening mechanisms of surimi gels by double network strategies

Zhu, S., Wang, Y., Ding, Y., Xiang, X., Yang, Q. K., Wei, Z., Song, H., Liu, S., & Zhou, X. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109900 · Cited by 86 · see citing works

The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

Walayat, N., Xiong, Z., Xiong, H., Moreno, H. M., Nawaz, A., Niaz, N., Hu, C., Taj, M. I., Mushtaq, B. S., & Khalifa, I. (2020) · LWT · doi:10.1016/j.lwt.2020.109975 · Cited by 79 · see citing works

Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect

Gao, Y., Hu, Y., Wang, J., Ahmad, H. N., & Zhu, J. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.126195 · Cited by 79 · see citing works

Saltiness perception mechanism and salt reduction strategies in food

Yang, S., Zheng, B., Huang, L., Zhang, Y., & Zeng, H. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104521 · Cited by 79 · see citing works

Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking

Cao, C., Zhu, Z., Xue, L., Kong, B., Xu, Z., Shi, P., Li, Y., Ji, Y., Ren, Z., & Liu, Q. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.125903 · Cited by 78 · see citing works

Alginates Combined with Natural Polymers as Valuable Drug Delivery Platforms

Kruk, K., & Winnicka, K. (2022) · Marine Drugs · doi:10.3390/md21010011 · Cited by 67 · see citing works

Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi

Zhang, C., Lu, M., Ai, C., Cao, H., Xiao, J., Imran, M., Chen, L., & Teng, H. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.125899 · Cited by 66 · see citing works

Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi

Lan, H., Chen, L., Wang, Y., Lu, M., Chen, B., Ai, C., & Teng, H. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.126852 · Cited by 66 · see citing works

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

Zhao, Y., Piao, X., Zheng, B., Gao, P., Miao, W., Wen, Z., Zhang, X., Mei, G., Zhou, R., & Deng, S. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108626 · Cited by 63 · see citing works

Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility

Zhang, X., Pan, H., Jiang, X. Y., & Shi, W. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.100878 · Cited by 58 · see citing works

Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel

Lv, Y., Sun, X., Jia, H., Hao, R., Mráz, J., Xu, X., Li, S., Dong, X., & Pan, J. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.136352 · Cited by 58 · see citing works

Based on Hydrogen and Disulfide-Mediated Bonds, L-Lysine and L-Arginine Enhance the Gel Properties of Low-Salt Mixed Shrimp Surimi (Antarctic Krill and Pacific White Shrimp)

Man, H., Sun, P., Lin, J., Ren, X. Z., & Li, D. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2024.138735 · Cited by 57 · see citing works

Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure

Zhang, C., Chen, L., Lu, M., Ai, C., Cao, H., Xiao, J., Zhong, S., & Teng, H. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.100820 · Cited by 53 · see citing works

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

Zhang, T., Wang, J., Feng, J., Liu, Y., Suo, R., Jin, J., & Wang, W. (2022) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2022.106031 · Cited by 51 · see citing works

Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase

Jiang, Q., Chen, N., Gao, P., Yu, D., Yang, F., Xu, Y., & Xia, W. (2022) · LWT · doi:10.1016/j.lwt.2022.114310 · Cited by 49 · see citing works

Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters

Feng, Y., Liang, X., Zhang, J., Shi, P., Cao, C., Zhang, H., Liu, Q., & Kong, B. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109344 · Cited by 46 · see citing works

Three-Dimensional Printing Properties of Polysaccharide Hydrocolloids–Unrinsed Sturgeon Surimi Complex Hydrogels

Liu, K., Zhao, N., XIANG, C., Li, Y., Jiang, X., Zeng, M., Xu, H., Wang, H., Wu, H., Yu, X., et al. (2022) · Foods · doi:10.3390/foods11192947 · Cited by 44 · see citing works

Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste

Zhao, X., Zhou, C. E., Xu, X., Zeng, X., & Xing, T. (2022) · LWT · doi:10.1016/j.lwt.2022.114230 · Cited by 44 · see citing works

Impact of Alginate Mannuronic-Guluronic Acid Contents and pH on Protein Binding Capacity and Complex Size

Madsen, M. G., Westh, P., Khan, S., Ipsen, R., Almdal, K., Aachmann, F. L., & Svensson, B. (2021) · Biomacromolecules · doi:10.1021/acs.biomac.0c01485 · Cited by 44 · see citing works

A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi

Tan, Y., Sun, P., Zhang, X., Zhang, H., Man, H., & Li, D. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110462 · Cited by 43 · see citing works

Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation

Cao, C., Feng, Y., Kong, B., Sun, F., Yang, L., & Liu, Q. (2021) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2021.01.073 · Cited by 43 · see citing works

Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins

Walayat, N., Wei, R., Su, Z., Lorenzo, J. M., & Nawaz, A. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110448 · Cited by 41 · see citing works

Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

Shi, H., Khan, I. A., Zhong, H., Luo, J., Zou, Y., Xu, W., & Wang, D. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132952 · Cited by 32 · see citing works

Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder

Ding, Y., Zhao, L., Liu, Y., Sun, J., Pi, Y., & Shao, J. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.126679 · Cited by 31 · see citing works

Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein

Yi, H., Yao, J., Chen, Y., Wang, X., Guo, J., & Pan, S. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115071 · Cited by 29 · see citing works

Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids

Yan, S., Liu, X., Sang, Y., & Tian, G. (2024) · Food Bioscience · doi:10.1016/j.fbio.2023.103541 · Cited by 29 · see citing works

Construction and characterization of alginate/calcium β-hydroxy-β-methylbutyrate hydrogels: Effect of M/G ratios and calcium ion concentration

Wang, Y., Zhang, Q., Liu, J., Yan, J., Wang, C., Lai, B., Zhang, L.-C., & Wu, H.-T. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.133162 · Cited by 26 · see citing works

Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi

Zhang, L.-D., Li, L., Zhang, Q., Wang, Y.-Q., Liu, Y., Yan, J.-N., Lai, B., Wang, C., & Wu, H.-T. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104915 · Cited by 23 · see citing works

Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel

Chen, J., Hu, Y., Gao, P., Jiang, Q., Yu, P., Yang, F., Pan, M., Zhou, X., & Xia, W. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17113 · Cited by 22 · see citing works

Gelation improvement of low-salt Chinese shrimp (Fenneropenaeus chinensis) surimi gel by L-arginine

Liu, Y., Zhang, L.-D., Wang, Y., Zhou, T., Wang, Y., Yan, J., Lai, B., Wang, C., & Wu, H.-T. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.142020 · Cited by 22 · see citing works

Strong and Elastic Hydrogels from Dual-Crosslinked Composites Composed of Glycol Chitosan and Amino-Functionalized Bioactive Glass Nanoparticles

Min, Q., Wang, C., Zhang, Y., Tian, D., Wan, Y., & Wu, J. (2022) · Nanomaterials · doi:10.3390/nano12111874 · Cited by 22 · see citing works

Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels

Feng, Y., Sun, Z., Zhang, J., Shi, P., Kong, B., Cao, C., Sun, F., & Liu, Q. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110693 · Cited by 18 · see citing works

The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network

Li, Y., Lu, C., Shi, T., Liu, Y., Wang, X., Li, M., Zhang, X., Tian, Y., & Gao, R. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115610 · Cited by 18 · see citing works

A novel application of a cryosectioning technique to undecalcified coral specimens

Wada, N., Kawamoto, T., Sato, Y., & Mano, N. (2016) · Marine Biology · doi:10.1007/s00227-016-2895-x · Cited by 18 · see citing works

L‐histidine‐assisted ultrasound improved microstructure and gelation properties of reduced‐salt surimi (Hypophthalmichthys molitrix) gel

Wu, W., Jiang, Q., Gao, P., Yu, D., Yang, F., Xu, Y., & Xia, W. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16207 · Cited by 16 · see citing works

Encapsulation and release of salidroside in myofibrillar protein‑sodium alginate gel: Effects of different M/G ratios of sodium alginate

Zhao, Z., Zhao, D., Su, L., Ding, M., Zhang, M., He, H., & Li, C. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.136811 · Cited by 16 · see citing works

The effect of alginates on in vitro gastric digestion of particulated whey protein

Koutina, G., Ioannidi, E., Nogueira, B. M., & Ipsen, R. (2017) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12458 · Cited by 15 · see citing works

Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues

Kim, H. J., Choi, H. W., Lee, J.-Y., Hahn, J., & Choi, Y. J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145676 · Cited by 12 · see citing works

Effect of Sodium Alginate and Calcium Chloride on the Physicochemical Characteristics of Shrimp (Penaeus Vannamei) Surimi Gels

Wang, Z., Feng, J., Li, Q., Jia, R., Huang, T., Wei, H., & Yang, W. (2024) · Journal of Ocean University of China · doi:10.1007/s11802-024-5866-8 · Cited by 5 · see citing works

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 · see citing works

Effects of soybean dietary fiber on gel properties, protein conformation and volatile compounds of low-salt surimi

Liu, M., Sun, Y., Huang, Y., Miao, J., & Lai, K. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.149834 · Cited by 4 · see citing works

A comprehensive review on marine algal polysaccharide-mediated siRNA delivery systems for biofuel production

Dinakarkumar, Y., Theivendren, P., Kiruthiga, N., Jayamuthunagai, J., & Bharathiraja, B. (2025) · Carbohydrate Research · doi:10.1016/j.carres.2025.109779 · Cited by 2 · see citing works

Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate

Zhang, Z.-J., Gao, L.-Y., Du, Y., Luo, M.-M., Wang, C., Lai, B., Yan, J., & Wu, H.-T. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149781 · Cited by 2 · see citing works

Mechanism insights into NaCl-regulated molecular aggregation and crosslinking during Antarctic krill (Euphausia superba) surimi gelation: A comparative study with Litopenaeus vannamei

Pan, J., Wang, X., Guo, X., Zhu, B., & Wang, Z. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149497 · Cited by 1 · see citing works

Enhancement of gel properties of low‐salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis

Tang, Y., Zhang, L.-D., Man, X., Lv, Y., Jiang, H., Yao, Y., Yan, J., Wang, C., Lai, B., & Han, J. (2026) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.70809 · Cited by 1 · see citing works

Effect of kelp powder on gel properties and microstructure of shrimp (Litopenaeus vannamei) surimi

Huang, Y., Lihui, D. U. A. N., Liu, W., Zhang, J., Xu, X., Ruan, Z., Zhang, Y., Wang, Y., Pang, J., & Wu, C. (2026) · LWT · doi:10.1016/j.lwt.2026.119191

Improving the Quality of Unwashed Spanish Mackerel ( Scomber japonicus ) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure

Zang, Q., Yang, J., Yi, S., Li, J., Li, X., & Mi, H. (2026) · Journal of Texture Studies · doi:10.1111/jtxs.70100

Effects of sodium alginate with different structures on shrimp surimi and mechanism of high molecular weight low M/G ratio sodium alginate in myofibrillar protein

Hu, Y., Shen, J., Tang, Z., Zhu, Y., Chen, Y., He, X., Su, H., Gao, X., Balah, M. A. A., Jiang, H., et al. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113091

Impact of the Cross-Linking Agent on the Physicochemical Performance of Alginate Hydrogels and the Release Rate of Immobilized Metronidazole

Kuryanova, A. S., Glagolev, N., Kaplin, V. S., Gorbatovа, V. N., Gordienko, Y. A., Анатольевна, А. Н., Gulin, A. A., Timofeeva, V., & Solovieva, A. (2026) · Polysaccharides · doi:10.3390/polysaccharides7030096

Regulatory mechanism of leucine-amidated pectin on the gel properties of shrimp surimi as a salt substitute

Wang, Y.-L., Lin, J.-F., Yang, M., Cao, F., Li, Y., Wang, B.-L., Liu, J.-N., Fei, P., & Zhang, Q. (2026) · Food Chemistry: X · doi:10.1016/j.fochx.2026.104463

A sodium alginate-dual-protein double-network gel based on whey protein isolate and Tiger nut protein: Preparation, characterization and its sustained release properties of curcumin.

Li, Y.-X., Chen, Z.-X., Zhao, P., Yu, Y.-L., & Gao, F. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151285

Optimizing the Sodium Alginate/Gelatin Ratio Enhances the Stability and Intestinal Delivery of Hesperidin-Loaded Liposomes

Yao, Y., Fang, M., Hou, J., Yu, Q., Yu, C., Deng, Z., & Luo, T. F. (2026) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6c08942

Natural Polymer-Based Scaffolds for Bone Tissue Engineering: A Review of Materials, Function, and Translation

Huang, Z., Zhao, H., Xia, Z., Wang, J., & Cai, K. (2026) · ACS Biomaterials Science & Engineering · doi:10.1021/acsbiomaterials.6c00767

Marine-derived polysaccharide-based nanocarriers for targeted drug delivery: advances in chitosan, alginate, and carrageenan platforms

Altaf, S., & Iqbal, T. (2026) · Journal of Marine Studies · doi:10.29103/joms.v3i3.27482

Effects of NaCl concentration on the sodium release kinetics and gel properties of surimi/pea protein mixed gels

Ye, T., Chen, X., Gong, N., Ren, M., Zhang, Y., Chen, Z., Lin, L., & Lu, J. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104740

Enhancing the crosslinking of alginate-Ca2+ by delayed calcium ion supply: From the perspective of growth of egg-box structure

Zhang, J., Jiang, W., Ouyang, S., Zhu, D., Zou, Y., Gao, Z., Wu, Z., Wu, Y., Yuan, D., & Li, Y. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.155169

Effects of sodium alginate with different structures on shrimp surimi and mechanism of high molecular weight low M/G ratio sodium alginate in myofibrillar protein

Hu, Y., Shen, J., Tang, Z., Zhu, Y., Chen, Y., He, X., Su, H., Gao, X., Balah, M. A. A., Jiang, H., et al. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113091

Effect of Sodium Alginate and Calcium Chloride on the Physicochemical Characteristics of Shrimp (Penaeus Vannamei) Surimi Gels

Wang, Z., Feng, J., Li, Q., Jia, R., Huang, T., Wei, H., & Yang, W. (2024) · Journal of Ocean University of China · doi:10.1007/s11802-024-5866-8 · Cited by 5 · see citing works

Gel properties, physicochemical properties, and sensory attributes of white leg shrimp ( Litopenaeus vannamei ) surimi gel treated with sodium chloride (NaCl) substitutes

Chen, N., Jiang, Q., Gao, P., Yu, D., Yang, F., Xu, Y., & Xia, W. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16157 · Cited by 21 · see citing works

Roles of Amino Acid Properties in Regulating the Gel Characteristics of Low-Salt Pacific White Shrimp (Litopenaeus vannamei) Surimi

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Regulatory mechanism of leucine-amidated pectin on the gel properties of shrimp surimi as a salt substitute

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