ReviewUltrasonics sonochemistry2026
Physical field processing in surimi gelation: From molecular triad modulation to customized nutrition.
Review in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
6 authors.
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Abstract
Surimi-based products are widely consumed due to their huge nutritional values. Especially towards global aging, specific demographics (e.g. the elderly and hypertension patients) have increasingly diverse demands for surimi-based products in terms of texture and nutrition. The gelation properties fundamentally determine the quality attributes of these products. Conventional water-bath heating used to produce surimi-based products relies on conductive heating, which faces inherent limitations in precise temperature control and energy efficiency. To further improve the gelation properties, emerging physical field technologies offer promising alternatives. However, there are few reviews that systematically elucidate and compare the mechanism behind the enhanced surimi gelation properties under different physical field technologies, and further explore how these technologies can be precisely modulated to meet the personalized needs of special demographics. Based on surimi gelation process and principles of physical field technologies, this study systematically elucidated the regulatory mechanisms of these technologies from a molecular perspective, focusing on myosin behavior, transglutaminase activity, and protease inhibition. Subsequently, it further explored how this precise controllability can be harnessed to develop function-specific surimi-based products tailored to distinct consumer groups. The present work showed that physical field technologies enhanced surimi gelation by promoting myosin dispersion/unfolding, strengthening hydrophobic interactions and disulfide bonds, activating transglutaminase, and inhibiting proteases. More importantly, their controllable energy delivery provided a unique platform for creating customized surimi products. Future research should focus on multi-physical field coupling, intelligence processing, and personalized surimi-based foods for specific demographics, thereby advancing the industry toward precision nutrition and sustainable manufacturing.
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