Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics.

Qianqian Zhang, Li Yuan, Yunfei Kong, Zhiyu Xiong, Yulong Bao, Ruichang Gao

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

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2citing papers in PubMed

–field-weighted citation impact

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2 citing papers in PubMed.

Effect of Tween 20 and 80 Addition During the Chopping Process on Gel Quality of Silver Carp Surimi.Foods (Basel, Switzerland) · 2026
Article
Valorization of Camel Milk Residue (CMR) into Hypoglycemic Peptides: An RSM-ANN Modeling Approach.Foods (Basel, Switzerland) · 2025
Article

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6 authors.

Qianqian ZhangSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.

Li YuanSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.

Yunfei KongSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.

Zhiyu XiongSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.

Yulong BaoSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.

Ruichang GaoSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Plant and animal protein complex systems are increasingly utilized in the food industry, but thermal processing effects on their quality still require investigation. Therefore, this study investigated the effect of cooking (Kanto cooking model, 85 °C, 0-12 h) on the quality of chickpea surimi composite gel (50 % plant protein substitution). Multidimensional analyses (texture analyzer, scanning electron microscope, electronic nose, gas chromatography-mass spectrometry, and peptidomics) demonstrated that the composite gel maintained stable cooking properties, with richer flavor profiles (30 key volatile organic compounds (VOCs)) and active peptides. With the extension of cooking time, its gel strength decreased (33.33 %), while springiness and flavor diversity increased (

Indexed as

Chickpea proteinCooking timeFlavorIn vitro digestionSurimi gelTexture

Identifiers

PMID40686878

DOI10.1016/j.fochx.2025.102756

PMCPMC12275071

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.