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Author

Xinyue Chang

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Open access Aug 2026

Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation

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...

Wan-Wen Chen, Xinyue Chang, Lanxiang Yang et al. · 1 citation

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