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Author

Fan Chen

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Sep 2026

Non-muscle proteins alleviate 118 °C sterilization-induced gel quality deterioration by non-covalently modulating myofibrillar protein conformation and aggregation.

The improvement effects of non-muscle proteins (soy protein isolate (SPI), egg white protein (EWP) and whey protein concentrate (WPC)) on the quality deterioration of high-temperature (118 °C) sterilized surimi gels were systematically compared. Supplementation with 4% SPI, 4% EWP, or 8% WPC effectively alleviated the...

Wenming Wu, Fan Chen, Pei Gao et al. · 0 citations

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