{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,2]],"date-time":"2026-11-02T02:00:20Z","timestamp":1793584820555,"version":"4.5.0"},"reference-count":42,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2022YFD2101305"],"award-info":[{"award-number":["2022YFD2101305"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2022YFD2101301"],"award-info":[{"award-number":["2022YFD2101301"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002855","name":"Ministry of Science and Technology of the People's Republic of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002855","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,4]]},"DOI":"10.1016\/j.fochx.2026.103813","type":"journal-article","created":{"date-parts":[[2026,4,2]],"date-time":"2026-04-02T16:02:52Z","timestamp":1775145772000},"page":"103813","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":4,"special_numbering":"C","title":["The synergistic effects of soy protein isolate and curdlan on salt-reduced hairtail sausages: Investigation into saltiness perception and quality characteristics"],"prefix":"10.1016","volume":"35","author":[{"given":"Siqi","family":"Yang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qianqian","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tong","family":"Zou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baodong","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongliang","family":"Zeng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.fochx.2026.103813_bb0005","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.tifs.2012.08.005","article-title":"Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception","volume":"29","author":"Busch","year":"2013","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.103813_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2023.109261","article-title":"Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products","volume":"204","author":"Chen","year":"2023","journal-title":"Meat Science"},{"issue":"3","key":"10.1016\/j.fochx.2026.103813_bb0015","doi-asserted-by":"crossref","first-page":"699","DOI":"10.1021\/acs.jafc.5b04058","article-title":"Sodium chloride diffusion during muscle salting evidenced by energy-dispersive x-ray spectroscopy imaging","volume":"64","author":"Filgueras","year":"2016","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"26","key":"10.1016\/j.fochx.2026.103813_bb0020","first-page":"9568","article-title":"Advances in flavor peptides with sodium-reducing ability: A review","volume":"64","author":"Gao","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2026.103813_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133400","article-title":"Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation","volume":"393","author":"Gao","year":"2022","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2026.103813_bb0030","doi-asserted-by":"crossref","first-page":"810","DOI":"10.3390\/foods12040810","article-title":"Effect of high pressure homogenization-modified soy 11S globulin on the gel and rheological properties of pork myofibrillar protein","volume":"12","author":"Ge","year":"2023","journal-title":"Foods"},{"issue":"8","key":"10.1016\/j.fochx.2026.103813_bb0035","doi-asserted-by":"crossref","first-page":"2248","DOI":"10.1080\/10408398.2022.2121909","article-title":"Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review","volume":"64","author":"Hu","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2026.103813_bb0040","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1016\/j.lwt.2016.08.011","article-title":"Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and raman spectroscopy study","volume":"74","author":"Kang","year":"2016","journal-title":"LWT - Food Science and Technology"},{"issue":"2","key":"10.1016\/j.fochx.2026.103813_bb0045","doi-asserted-by":"crossref","first-page":"550","DOI":"10.1111\/ijfs.13969","article-title":"Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low-salt pork sausages","volume":"54","author":"Lee","year":"2019","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.103813_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133005","article-title":"Function emulsion gels prepared with carrageenan and zein\/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages","volume":"389","author":"Li","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103813_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2021.108471","article-title":"Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing","volume":"176","author":"Li","year":"2021","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2026.103813_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.127092","article-title":"Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels","volume":"253","author":"Liu","year":"2023","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.103813_bb0065","first-page":"1","article-title":"Design of colloid structure to realize gel salt reduction: A review","author":"Liu","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2026.103813_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144728","article-title":"\u201cCuckoo in the nest\u201d: L-arginine promoted the migration of na+ to ameliorate the gel quality of low salt fish balls","volume":"487","author":"Liu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103813_bb0075","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.meatsci.2016.06.009","article-title":"Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)","volume":"121","author":"Lorido","year":"2016","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2026.103813_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138735","article-title":"Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (antarctic krill and pacific white shrimp)","volume":"445","author":"Man","year":"2024","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2026.103813_bb0085","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1016\/j.foodhyd.2012.01.004","article-title":"Gelation of gellan \u2013 A review","volume":"28","author":"Morris","year":"2012","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103813_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110745","article-title":"Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system","volume":"138","author":"Pereira","year":"2021","journal-title":"LWT - Food Science and Technology"},{"issue":"6","key":"10.1016\/j.fochx.2026.103813_bb0095","doi-asserted-by":"crossref","first-page":"450","DOI":"10.1016\/j.foodqual.2009.04.005","article-title":"Temporal dominance of sensations: Construction of the TDS curves and comparison with time\u2013intensity","volume":"20","author":"Pineau","year":"2009","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.fochx.2026.103813_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2020.108417","article-title":"Modification of NaCl structure as a sodium reduction strategy in meat products: An overview","volume":"174","author":"Rios-Mera","year":"2021","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2026.103813_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2020.102570","article-title":"Food and salt structure design for salt reducing","volume":"67","author":"Sun","year":"2021","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.fochx.2026.103813_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107678","article-title":"Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan","volume":"129","author":"Tao","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103813_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109638","article-title":"Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations","volume":"149","author":"Teng","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103813_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110933","article-title":"Conventional and emerging approaches for reducing dietary intake of salt","volume":"152","author":"Vinitha","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.103813_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137960","article-title":"On the investigation of composite cooling\/heating set gel systems based on rice starch and curdlan","volume":"438","author":"Wang","year":"2024","journal-title":"Food Chemistry"},{"issue":"8","key":"10.1016\/j.fochx.2026.103813_bb0130","doi-asserted-by":"crossref","first-page":"3893","DOI":"10.1111\/ijfs.15006","article-title":"Saltiness perception related to salt release of surimi emulsified sausages: Modulation in texture and microstructure by polysaccharides","volume":"56","author":"Wang","year":"2021","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.103813_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108018","article-title":"Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating","volume":"134","author":"Wang","year":"2023","journal-title":"Food Hydrocolloids"},{"issue":"1","key":"10.1016\/j.fochx.2026.103813_bb0140","doi-asserted-by":"crossref","first-page":"1778","DOI":"10.1080\/10942912.2017.1306557","article-title":"Effects of curdlan on the texture and structure of Alaska Pollock surimi gels treated at 120 \u00b0C","volume":"21","author":"Wei","year":"2018","journal-title":"International Journal of Food Properties"},{"key":"10.1016\/j.fochx.2026.103813_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.109925","article-title":"Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp","volume":"152","author":"Wu","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103813_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130304","article-title":"Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition","volume":"363","author":"Xue","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103813_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111884","article-title":"Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: Insights into water distribution, gel characteristics, and sodium release","volume":"172","author":"Yang","year":"2026","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103813_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2024.104521","article-title":"Saltiness perception mechanism and salt reduction strategies in food","volume":"148","author":"Yang","year":"2024","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.103813_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110797","article-title":"Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm","volume":"160","author":"Yao","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103813_bb0170","article-title":"Quality properties of fish ball with abalone and its relationship with sensory properties","volume":"21","author":"You","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.103813_bb0175","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1016\/j.foodhyd.2018.07.037","article-title":"Gelation of \u03ba-carrageenan\/Konjac glucommanan compound gel: Effect of cyclodextrins","volume":"87","author":"Yuan","year":"2019","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.103813_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.125899","article-title":"Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt nemipterus virgatus surimi","volume":"248","author":"Zhang","year":"2023","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.103813_bb0185","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.jfoodeng.2015.10.025","article-title":"Changes of protein secondary structures of Pollock surimi gels under high-temperature (100\u00b0c and 120\u00b0c) treatment","volume":"171","author":"Zhang","year":"2016","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2026.103813_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106258","article-title":"Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt hypophthalmichthys molitrix surimi by soy protein isolate","volume":"92","author":"Zhang","year":"2023","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.103813_bb0195","article-title":"Study on the mechanism of soy protein isolate to improve quality of reduced-salt hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility","volume":"20","author":"Zhang","year":"2023","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.103813_bb0200","doi-asserted-by":"crossref","first-page":"1545","DOI":"10.1016\/j.ijbiomac.2020.08.025","article-title":"The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture","volume":"161","author":"Zhao","year":"2020","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.103813_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114230","article-title":"Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste","volume":"172","author":"Zhao","year":"2022","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.103813_bb0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109391","article-title":"Construction and properties of curdlan gum\/gellan gum binary composite gel system","volume":"148","author":"Zhou","year":"2024","journal-title":"Food Hydrocolloids"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526003342?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526003342?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T14:47:49Z","timestamp":1778942869000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526003342"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":42,"alternative-id":["S2590157526003342"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103813","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"The synergistic effects of soy protein isolate and curdlan on salt-reduced hairtail sausages: Investigation into saltiness perception and quality characteristics","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103813","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103813"}}