Deyang Li

Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design

Aquatic gel foods, including surimi, minced crustacean products, and algal gels, are important platforms for aquatic protein valorization. However, their production is constrained by uneven thermal gelation, endogenous enzyme-driven deterioration, nutrient loss, additive dependen...