Fabrication and characterization of xanthan gum-modified silver carp (Hypophthalmichthys molitrix) and grass carp (Ctenopharyngodon idella) soft surimi gels

2026-08-04

PRE

Yinyin Lv

Yaning Chen

Xiaolei Zang

Jiru Jia

Ce Wang

来

来滨 (Bin Lai)

Jianan Yan *

Haitao Wu *

DOI：10.1016/j.foodhyd.2026.113198

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• Soft surimi gels as potential dysphagia food were obtained using xanthan gum. • Xanthan gum reduced texture properties of surimi gels, forming loose gel structures. • Hydrophobic interactions were critical in the composite gels. • Electrostatic repulsion contributed significantly to the myosin-xanthan gum interaction.

Fabrication and characterization of xanthan gum-modified silver carp (Hypophthalmichthys molitrix) and grass carp (Ctenopharyngodon idella) soft surimi gels

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