{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,5]],"date-time":"2026-11-05T20:51:10Z","timestamp":1793911870844,"version":"4.8.0"},"reference-count":102,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T00:00:00Z","timestamp":1787961600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>This study evaluated the impact of varying quercetin (Q; 0.01\u20130.05%) incorporations on the quality, functional, structural, and bio-functional properties of CHOS-enriched (0.75%; w\/w) pangasius surimi gel. Gel samples were analyzed for gel strength, texture profile, colour, water-holding capacity (WHC), protein interactions, structural changes, thermal stability, antioxidant\/antimicrobial activities, and sensory parameters. Results indicated that Q significantly decreased pH while exerting a minor effect on proximate composition. Incorporation of Q up to 0.04% (Q4) remarkably improved breaking force (654.70 g), deformation (1.13 cm), gel strength (707.82 g cm), hardness, and WHC (90.66%), while reducing expressible moisture content and proteolysis. Molecular interactions, FT-IR spectra, SDS-PAGE, and SEM confirmed that Q promoted cross-linking of myosin heavy chains via hydrogen bonding and hydrophobic interactions, creating a denser, more compact gel matrix with higher thermal stability. Additionally, Q addition significantly enhanced 2,2\u2032-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)\/2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in a concentration-dependent manner, though lightness and whiteness indices decreased due to Q\u2019s natural yellow pigment.<\/jats:p>","DOI":"10.3390\/gels12090776","type":"journal-article","created":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T09:48:36Z","timestamp":1788256116000},"page":"776","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of Quercetin on the Functional and Structural Properties of Chitooligosaccharide (CHOS)-Enriched Surimi"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-7314-7437","authenticated-orcid":false,"given":"Bikash Kumar","family":"Pati","sequence":"first","affiliation":[{"name":"College of Fisheries, Odisha University of Agriculture and Technology, Berhampur 760007, Odisha, India"},{"name":"College of Fisheries, Central Agricultural University, Agartala 799210, Tripura, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2559-4680","authenticated-orcid":false,"given":"M. Bhargavi","family":"Priyadarshini","sequence":"additional","affiliation":[{"name":"College of Fisheries, Central Agricultural University, Agartala 799210, Tripura, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0688-886X","authenticated-orcid":false,"given":"Naresh Kumar","family":"Mehta","sequence":"additional","affiliation":[{"name":"College of Fisheries, Central Agricultural University, Agartala 799210, Tripura, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3216-0693","authenticated-orcid":false,"given":"Arun Bhai","family":"Patel","sequence":"additional","affiliation":[{"name":"College of Fisheries, Central Agricultural University, Agartala 799210, Tripura, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-8844-4406","authenticated-orcid":false,"given":"Kumar","family":"Gaurav","sequence":"additional","affiliation":[{"name":"College of Fisheries, Central Agricultural University, Agartala 799210, Tripura, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shreya","family":"Anand","sequence":"additional","affiliation":[{"name":"College of Fisheries, Central Agricultural University, Agartala 799210, Tripura, India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"104221","DOI":"10.1016\/j.fochx.2026.104221","article-title":"Effects of Different Marine Surimi Addition on the Gelling Properties of Freshwater Surimi Gels: Protein Crosslinking and Endogenous Enzyme Interactions","volume":"38","author":"Cao","year":"2026","journal-title":"Food Chem. 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