Effects of polysaccharides and soy protein isolate on the gel properties and molecular structure of squid (Dosidicus gigas) surimi

In conclusion, this starch-free strategy, with its superior functionality and clean label benefits, provides an innovative approach for the development of sustainable aquatic gel products and an important opportunity to further understand the mechanism by which polysaccharides and SPI influence the gel properties of squid surimi. © 2025 Society of Chemical Industry.