CoChat
Sign Up
Cited by 47

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review.

Yang, Ruizhi, Juma, Nasra Seif, Zhao, Yadong, Zheng, Bin, Xu, Yan, Gao, Yuanpei, Jia, Ru, Gao, Pingping, He, Yanhong·2025·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/1541-4337.70067
Open this paper in CoChat — free account

Abstract

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 improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces. By incorporating different substances into surimi gel, it is possible to tune the interaction between the additives and the myofibrillar proteins, thus enhancing the gelation process and achieving the desired textural profiles. This review comprehensively explored the factors influencing the surimi gelation chemistry, with a focus on how the natural additives such as proteins, lipids, polysaccharides, salts, enzymes, and extracts impact the surimi gel properties. It elucidated the reinforcing mechanisms of these additives and proposed a general interaction model between natural substance and myofibrillar proteins. Furthermore, this review well established the interrelation between the performance and mechanism of enhancement effects of typical natural substances on surimi gels and provided new insights on tuning surimi gelation and gel properties by adding natural additives with specific physicochemical properties, thus facilitating the production of high‐quality surimi products with satisfactory gel characteristics in food industry.

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1111/1541-4337.70067

Cites

1 of 1 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Show all 1 references

Research works printed but not linked: 130

  1. 10.1002/jsfa.11274 · DOI
  2. 10.1016/j.foodchem.2018.02.140 · DOI
  3. 10.1016/j.foodhyd.2020.105976 · DOI
  4. Buglak A., 2023, Russia eyes to become a major player in global surimi market
  5. 10.1016/j.foodchem.2022.134429 · DOI
  6. 10.1016/j.lwt.2022.113646 · DOI
  7. 10.26599/FSAP.2024.9240058 · DOI
  8. 10.1002/jsfa.12430 · DOI
  9. 10.1002/jsfa.10254 · DOI
  10. 10.1111/ijfs.16157 · DOI
  11. 10.1080/10942912.2023.2209704 · DOI · Paper page
  12. 10.1016/j.foodhyd.2022.107835 · DOI
  13. 10.1016/j.foodchem.2023.137844 · DOI
  14. 10.1016/j.foodchem.2024.139053 · DOI
  15. 10.1016/j.foodres.2022.111168 · DOI
  16. 10.1002/jsfa.13029 · DOI
  17. 10.1016/j.lwt.2023.115579 · DOI
  18. 10.1016/j.foodchem.2021.130443 · DOI
  19. 10.1016/j.lwt.2021.111513 · DOI
  20. GACC, 2023, General administration of Customs of China announcement No.103 of 2023
  21. 10.3390/foods11233830 · DOI
  22. 10.1016/j.foodchem.2024.140002 · DOI
  23. 10.1002/jsfa.12525 · DOI
  24. 10.1016/j.foodres.2023.113469 · DOI
  25. 10.1016/j.foodchem.2017.08.087 · DOI
  26. 10.1016/j.lwt.2021.112047 · DOI
  27. 10.1080/87559129.2021.2012794 · DOI
  28. 10.1016/j.lwt.2022.114310 · DOI
  29. 10.1002/jsfa.12998 · DOI
  30. 10.1111/ijfs.15799 · DOI
  31. 10.1016/j.fbio.2024.103675 · DOI
  32. 10.1016/j.foodhyd.2019.03.017 · DOI
  33. 10.1016/j.tifs.2023.104266 · DOI
  34. 10.1016/j.ijbiomac.2023.126852 · DOI
  35. 10.1016/j.jfutfo.2023.03.007 · DOI
  36. 10.1016/j.foodchem.2020.128655 · DOI
  37. 10.1016/j.foodchem.2024.141286 · DOI
  38. 10.3390/foods11010066 · DOI
  39. 10.1016/j.foodchem.2021.130579 · DOI
  40. 10.1016/j.fochx.2022.100506 · DOI
  41. 10.1016/j.conbuildmat.2024.138188 · DOI
  42. 10.1002/jsfa.10414 · DOI
  43. 10.1016/j.lwt.2021.111919 · DOI
  44. 10.1016/j.lwt.2022.114267 · DOI
  45. 10.1111/jtxs.12759 · DOI
  46. 10.1111/ijfs.15008 · DOI
  47. 10.1016/j.ijbiomac.2023.128323 · DOI
  48. 10.1016/j.foodchem.2023.136352 · DOI
  49. 10.1016/j.foodhyd.2023.108935 · DOI
  50. 10.1111/ijfs.16002 · DOI
  51. 10.1016/j.foodhyd.2020.106290 · DOI
  52. 10.1111/jtxs.12466 · DOI
  53. 10.1016/j.lwt.2020.110727 · DOI
  54. 10.1080/10408398.2021.1931024 · DOI
  55. 10.1016/j.lwt.2021.111934 · DOI
  56. 10.1016/j.jff.2013.12.024 · DOI
  57. 10.1016/j.foodchem.2021.131149 · DOI
  58. 10.1016/j.lwt.2012.01.016 · DOI
  59. 10.1016/j.carbpol.2023.120550 · DOI
  60. 10.1016/j.foodhyd.2022.107893 · DOI
  61. 10.1111/jfs.12607 · DOI
  62. 10.1111/jfpp.16912 · DOI
  63. 10.3390/md19070377 · DOI
  64. 10.3390/foods11203197 · DOI
  65. 10.1007/s13197‐022‐05478‐1 · DOI
  66. 10.1007/s11694‐022‐01589‐7 · DOI
  67. 10.1016/j.lwt.2014.02.003 · DOI
  68. 10.1016/j.foodchem.2022.133184 · DOI
  69. 10.1016/j.foodchem.2023.135635 · DOI
  70. 10.1016/j.foodhyd.2020.106107 · DOI
  71. 10.1002/efd2.122 · DOI
  72. 10.1016/j.foodhyd.2023.109114 · DOI
  73. 10.1093/jb/mvy035 · DOI
  74. 10.1016/j.foodhyd.2023.109404 · DOI
  75. 10.1016/j.foodchem.2015.12.006 · DOI
  76. 10.3390/antiox11030486 · DOI
  77. 10.1080/87559129.2020.1768403 · DOI
  78. 10.1016/j.foodchem.2023.135821 · DOI
  79. 10.1177/1082013218779239 · DOI
  80. 10.1016/j.foodchem.2020.128557 · DOI
  81. 10.1111/jtxs.12811 · DOI
  82. 10.1016/j.foodhyd.2023.109254 · DOI
  83. 10.1016/j.lwt.2023.115237 · DOI
  84. 10.1016/j.foodchem.2023.136034 · DOI
  85. 10.1016/j.foodchem.2024.140893 · DOI
  86. 10.1016/j.ijbiomac.2024.134129 · DOI
  87. 10.1016/j.ijbiomac.2022.08.200 · DOI
  88. 10.1111/jtxs.12847 · DOI · Paper page
  89. 10.1080/10408398.2022.2130154 · DOI
  90. 10.1016/j.foodchem.2022.133766 · DOI
  91. 10.1016/j.foodhyd.2022.108217 · DOI
  92. 10.1016/j.ijbiomac.2021.09.167 · DOI
  93. 10.1016/j.jfoodeng.2021.110797 · DOI
  94. 10.1016/j.addma.2024.104422 · DOI
  95. 10.1016/j.foodhyd.2023.109189 · DOI
  96. 10.1016/j.lwt.2024.116668 · DOI
  97. 10.1016/j.lwt.2022.113386 · DOI
  98. 10.1016/j.foodhyd.2020.105924 · DOI
  99. 10.1016/j.ijbiomac.2023.126731 · DOI
  100. 10.1016/j.lwt.2019.05.023 · DOI
  101. 10.1016/j.lwt.2021.112555 · DOI
  102. 10.1016/j.lwt.2023.114461 · DOI
  103. 10.1016/j.lwt.2022.113260 · DOI
  104. 10.1111/ijfs.16379 · DOI
  105. 10.1016/j.foodhyd.2023.109117 · DOI
  106. 10.1111/jtxs.12668 · DOI
  107. 10.1016/j.fbio.2021.100886 · DOI
  108. 10.1016/j.foodchem.2023.137114 · DOI
  109. 10.1016/j.fochx.2023.100820 · DOI
  110. 10.1016/j.foodchem.2023.137839 · DOI
  111. 10.1016/j.lwt.2023.114653 · DOI
  112. 10.1016/j.fochx.2023.100988 · DOI
  113. 10.1016/j.meatsci.2012.11.013 · DOI
  114. 10.1016/j.foodchem.2020.126343 · DOI
  115. 10.1002/fft2.270 · DOI
  116. 10.1016/j.fochx.2023.100878 · DOI
  117. 10.1016/j.foodhyd.2023.109115 · DOI
  118. 10.1016/j.foodhyd.2023.109212 · DOI
  119. 10.1016/j.tifs.2024.104663 · DOI
  120. 10.1016/j.foodres.2022.111521 · DOI
  121. 10.1016/j.foodhyd.2023.108895 · DOI
  122. 10.1016/j.foodchem.2022.135157 · DOI
  123. 10.1016/j.foodhyd.2023.108626 · DOI
  124. 10.1016/j.foodhyd.2023.108982 · DOI
  125. 10.1016/j.lwt.2024.116045 · DOI
  126. 10.1002/fft2.229 · DOI
  127. 10.1016/j.tifs.2024.104560 · DOI
  128. 10.3390/foods11020179 · DOI
  129. 10.1016/j.foodhyd.2024.109900 · DOI
  130. 10.1016/j.foodhyd.2018.07.031 · DOI

Cited by

Sorted by citations

Metadata

Authors
Yang, R., Juma, N. S., Zhao, Y., Zheng, B., Xu, Y., Gao, Y., Jia, R., Gao, P., & He, Y.
Affiliations
  • School of Food and Pharmacy Zhejiang Ocean University Zhoushan China
  • College of Food and Pharmaceutical Science Ningbo University Ningbo China
  • Faculty of Applied Sciences Universiti Teknologi MARA Kota Samarahan Sarawak Malaysia
  • Aquatic Products Processing Factory of China National Zhoushan Marine Fisheries Company Zhoushan China
ORCID
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2025-01
Volume
24
Issue
1
ISSN
1541-4337
DOI
10.1111/1541-4337.70067
Cited by
47
References
1
Language
en
Licence

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review