ArticleGels (Basel, Switzerland)2026
Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation.
Article in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Impact of Quercetin on the Functional and Structural Properties of Chitooligosaccharide (CHOS)-Enriched Surimi.Gels (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
Funding
Abstract
Unrinsed surimi production has emerged as a sustainable alternative to conventional rinsed surimi due to its substantial water savings, reduced nutrient loss, and lower environmental footprint. However, poor gel strength and water-holding capacity remain major bottlenecks limiting its industrial application. This study investigated the effects of κ-carrageenan (κ-CG) on the rheological properties, textural characteristics, water distribution, intermolecular interactions, and microstructure of unrinsed surimi gels. The results showed that κ-CG enhanced gel properties in a concentration-dependent manner. At 0.75% κ-CG, gel strength increased to 47.0 g·cm (a 2.2-fold increase vs. control), water holding capacity (WHC) reached 97.9%, and cooking loss decreased to 4.0%. In contrast, at 1.0% κ-CG, gel strength and hardness further increased, but WHC declined slightly. Low-field nuclear magnetic resonance analysis revealed that κ-CG promoted the conversion of free water to immobilized water, with the relative peak area of T
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