Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
Most Cited Paper
in Meat and Animal Product Quality
18 Months Post-Publication
Class of 2026
“Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026/
Topics
Gelation · Surimi · soy protein isolate · wheat gluten · pea protein · Texture properties · water-holding capacity · charged amino acids · Protein structure · α-helix to β-sheet transformation · hydrophobic interactions · disulfide bonds · gel whiteness · protein matrix continuity · sulfhydryl groups · gel-reinforcing additives · plant protein incorporation
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026. https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026. Accessed 2026-07-21. Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459