Effect of rutin on the structural and functional properties of ovalbumin by Qian Cui, Yanqiu Ma, Xue Mao, Guozhi Zhao, Siyi Huang, Xingyu Wen, Zimeng Zhu, Xin Gao

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Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder by Xinyan Duan, Tingting Zhang, Qiannan Liu, Liang Zhang, Wei Liu, Ruixuan Zhao, Honghai Hu

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Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein by Jiaqi LI, Deyin PAN, Jinming MA, Jingjing DIAO, Hongsheng CHEN

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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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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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Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein by Xin Wang, Mengzhe Li, Tong Shi, Abdul Razak Monto, Li Yuan, Wengang Jin, Ruichang Gao

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Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions by Junjian Ran, Shuai Pang, Hongfei Li, Ruixiang Zhao, Yao Zhang, Yongchao Li, Mei Yang

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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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Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids by Mengting CAI, Li LIU, Ruonan HUANG, Xuening SUN, Mingyong ZENG

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Focusing on the mechanism of glycinin-soybean lipophilic protein hybrid gels: Effect of ultrasonic, subunit interactions, and formation process analysis by Yuyang Huang, Jiyuan Liu, Yongping Li, Yongsheng Zhu, Gang Chen, Baoning Zheng, Yixin Zhang, Yang Li, Xiuqing Zhu

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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 of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins by CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian

Subjects: “…resistant starch; myofibrillar proteins; emulsion gel; gel properties; in vitro digestibility…”
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Preparation and Characterization of Carrageenan-Modified Starch-Egg White Protein Composite Gels by CUI Yaxue, LI Wenzhao, YANG Xiaofei, YAN Feng, ZHANG Jiaping, RUAN Meijuan

Subjects: “…carrageenan; modified starch; egg white protein; composite gel; gel properties…”
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Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels by Yuyu Xu, Jingjing Yang, Mangang Wu, Shumin Lei, Peipei Yin, Qing Yin, Tianhao Zhu, Qingling Wang, Xinxin Zhao, Duxin Jin, Rui Liu, Qingfeng Ge, Hai Yu

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Ultrasound-Assisted Low-Sugar Marination Technology for Improving the Gel Properties of Sugar-Shelled Marinated Eggs and Underlying Mechanism by ZHENG Dan, YU Danrong, MIAN Haiyang, SUN Yaogui, LIU Chunyou, ZHANG Xiaoyu, YU Zhihui

Subjects: “…sugar-shelled marinated eggs; high intensity ultrasound; xylitol; gel properties; flavor…”
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Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles by Huinan Wang, Jiaxin Zhang, Xinran Liu, Jinxiang Wang, Xuepeng Li, Jianrong Li

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Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products by Xinyan Tong, Yijin Liu, Ganping Wei, Nasra Seif Juma, Fang Tian, Dieynabou Diao, Meiling Chen, Bin Zheng, Yadong Zhao

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Effect of the Ratio of Protein to Water on the Weak Gel Nonlinear Viscoelastic Behavior of Fish Myofibrillar Protein Paste from Alaska Pollock by Timilehin Martins Oyinloye, Won Byong Yoon

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