{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T11:03:41Z","timestamp":1790247821481,"version":"4.1.0"},"reference-count":82,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T00:00:00Z","timestamp":1786752000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T00:00:00Z","timestamp":1786752000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>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\u2013driven deterioration, nutrient loss, additive dependence, and limited flexibility for personalized design. This review synthesizes recent advances in physical processing of aquatic gel systems from a process\u2013structure\u2013function perspective, comparing the mechanisms, benefits, and limitations of major technologies. The central premise is that physical energy delivery can regulate protein conformation, intermolecular interactions, water mobility, and gel network assembly, thereby affecting texture, nutritional quality, safety, and consumer acceptance. Rather than presenting technologies separately, the review groups them into non\u2010thermal physical fields, thermally assisted volumetric heating, and additive manufacturing. Their roles in remodeling aquatic protein and polysaccharide matrices are discussed alongside matrix\u2010dependent responses and implementation constraints. Available evidence suggests that, under optimized and matrix\u2010specific conditions, these technologies may contribute to gel network reinforcement, salt and fat reduction, nutrient retention, improved digestibility, shelf\u2010life extension, by\u2010product valorization, and personalized product development. However, overprocessing, nonuniform energy delivery, and matrix\u2010specific responses can offset these benefits. Reported outcomes vary with processing intensity, treatment duration, raw\u2010material composition, ionic conditions, and product geometry, limiting direct generalization across aquatic gel systems. Industrial translation is further constrained by fragmented mechanisms, limited quantitative structure\u2013function relationships, insufficient scale\u2010up validation, inconsistent evaluation metrics, and limited life\u2010cycle, techno\u2010economic, and consumer evidence. Future work should integrate standardized assessment, online monitoring, multi\u2010field design, predictive modeling, and sustainability evaluation to support healthy, sustainable, and personalized aquatic gel foods.<\/jats:p>","DOI":"10.1111\/1541-4337.70601","type":"journal-article","created":{"date-parts":[[2026,8,15]],"date-time":"2026-08-15T11:40:38Z","timestamp":1786794038000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design"],"prefix":"10.1111","volume":"25","author":[{"given":"Yantong","family":"Li","sequence":"first","affiliation":[{"name":"SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of 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