{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T02:06:42Z","timestamp":1788919602135,"version":"build-2803163510"},"reference-count":33,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T00:00:00Z","timestamp":1782345600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T00:00:00Z","timestamp":1782345600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    While cost\u2010effective and time\u2010saving in production, unwashed surimi often exhibits inferior gel properties compared to its washed counterpart, thereby limiting its application in high\u2010quality seafood products. To address this challenge, we systematically investigated the effects of hydroxypropyl starch (HPS, 2%), xylitol (6%), gallic acid (GA, 0.15%), and their ternary compound system (TC: 1.71% HPS\u2009+\u20090.14% GA\u2009+\u20096.57% xylitol) on the gel properties of unwashed silver carp surimi. A systematic analysis was conducted to elucidate the structure\u2013property relationships. Microstructure analysis revealed that TC facilitated the creation of a tightly packed, uniform 3D network, in contrast to the porous and heterogeneous microstructure of the unwashed sample. Low\u2010field nuclear magnetic resonance (LF\u2010NMR) and dynamic rheological tests demonstrated that all additives improved water distribution (reduced T\n                    <jats:sub>2<\/jats:sub>\n                    relaxation time) and increased the storage modulus (\n                    <jats:italic>G<\/jats:italic>\n                    \u2032), with TC achieving the highest\n                    <jats:italic>G<\/jats:italic>\n                    \u2032 value and optimal water\u2010holding capacity (WHC). Texture profile analysis (TPA) further indicated that TC significantly enhanced gel strength, hardness, and springiness compared to the individual additives (HPS, xylitol, or GA) (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Although all treatments slightly reduced whiteness, TC exhibited the least color alteration. The superior performance of TC is attributed to synergistic interactions among HPS, xylitol, and GA, involving hydrogen bonding and hydrophobic effects that collectively stabilized the gel matrix. These findings provide important theoretical guidance for enhancing the attributes of unwashed products derived from surimi.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70096","type":"journal-article","created":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T23:41:15Z","timestamp":1782430875000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol"],"prefix":"10.1111","volume":"57","author":[{"given":"Yujing","family":"Yang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haonan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gongmin","family":"Guo","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5833-0569","authenticated-orcid":false,"given":"Aijun","family":"Hu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihan","family":"Dai","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenjing","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjie","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,25]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.12.031"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013218784389"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b00314"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b03006"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.0c02059"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.201800167"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-020-10708-7"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.135237"},{"issue":"5","key":"e_1_2_9_10_1","first-page":"16","article-title":"Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (\n                     Hypophthalmichthys molitrix\n                  ) Surimi Gel","volume":"13","author":"Jiang C.","year":"2024","journal-title":"Food"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1533\/9781845692087.2.196"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-023-01291-4"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.102676"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13308"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541-4337.2009.00087.x"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12466"},{"key":"e_1_2_9_17_1","volume-title":"Surimi and Surimi Seafood","author":"Morrissey M. 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