ArticleFood chemistry: X2026
Regulating surimi particle size promotes ice-crystal alignment and anisotropic lamellar structuring in vacuum-compressed surimi-based products: Protein conformation and microstructural insights.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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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Who cites it
1 citing paper in PubMed.
- Effect of Tween 20 and 80 Addition During the Chopping Process on Gel Quality of Silver Carp Surimi.Foods (Basel, Switzerland) · 2026Article
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4 authors.
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Abstract
This study aims to investigate the influence of surimi particle size on anisotropic lamellar structure formation in restructured fish products and the mechanisms underlying the evolution of associated microstructures and protein conformations. Silver carp surimi with varying disruption levels was prepared by controlling chopping time, followed by vacuum processing, compressing, freezing, and frying to obtain the final products. Moderate chopping (4 min) produced a relatively uniform matrix with intermediate particle size and protein solubilization, which tended to promote the formation of well-oriented ice crystals during freezing and resulted in relatively distinct lamellar structures after heating. These samples exhibited a maximum measured anisotropy index of 2.64, moderate hardness and chewiness, improved water distribution, and relatively favorable sensory characteristics. Moreover, moderate chopping induced partial protein unfolding, accompanied by increased exposure of free sulfhydryl and hydrophobic groups and interconversion between α-helix and β-sheet structures, thereby establishing a balanced protein continuous phase.
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