The construction of structured food systems through protein-polysaccharide interactions is a key strategy for developing dysphagia-oriented foods. This study systematically evaluated the regulatory effects of chia seed gum (CSG) incorporation on the rheological and tribological performance of soybean protein isolate (SPI) matrices and elucidated the underlying interaction mechanisms. Results demonstrated that heat-induced mixtures of SPI (75 mg/mL) and varying CSG concentrations (2, 4, and 6 mg/mL) successfully formed pasty foods compliant with IDDSI levels 3–4. Compared with individual SPI, the viscosity (50 s−1) and storage modulus (1 Hz) of the composite pastes increased by 2.25–9.11 and 13.20–112.16 folds, respectively. Large-amplitude oscillatory shear tests indicated that the SPI/CSG composite pastes exhibited weak strain overshoot, intra-cycle strain hardening, and shear thinning behavior, with structural stability progressively increasing as the CSG concentration increased from 2 to 6 mg/mL. Moreover, the Stribeck curves of SPI/CSG composite pastes were similar to those of individual SPI, although the friction coefficient showed a slight rise as the CSG concentration increased. The introduction of CSG strengthened hydrophobic interactions and disulfide bonds, promoting a more compact and homogeneous network that effectively restricted water mobility and significantly increased bound water content. These findings provide mechanistic insights into the role of CSG in regulating the structure and swallowing-related properties of plant-based protein-polysaccharide systems and contribute to the rational development of dysphagia-oriented foods.

The complex coacervation and gelation behavior of Meretrix meretrix clam protein/ι-carrageenan (MMCP/IC) influenced by various blending ratios (9:1-1:9) and pH (12-1) were investigated. Compared with other blending ratios, the MMCP/IC composite hydrogels at blending ratio of 4:6 exhibited the greatest rheological properties (G′ and G″) and textural properties (hardness, cohesiveness, springiness and chewiness), which were increased by 0.2-3.6 folds and 31%-151%, respectively. The MMCP/IC composite hydrogels showed weak strain overshoot behaviors and strain-softening behavior, which showed the best shear resistance and stability at blending ratio of 4:6 under large deformation. The P21 and P22 of MMCP/IC composite hydrogels at blending ratio of 4:6 enhanced by 3.3%-73.1% than that under other blending ratios compared with that of single MMCP. Correspondingly, MMCP/IC composite hydrogels at blending ratio of 4:6 exhibited a compact network structure with the lowest lacunarity and largest aggregation, supporting highest gel viscoelasticity. The strengthened electrostatic interactions and hydrogen bonds between MMCP and IC were reflected by blue shift of Amide A and Ⅰ bands, and the former occurred earlier than the latter. Furthermore, electrostatic interactions and hydrophobic interactions were the primary forces for maintaining MMCP/IC composite hydrogels, accounting for 25.6%-32.3% and 29.7%-40.6% of the total forces. The MMCP/IC composite hydrogels at various blending ratios (6:4, 4:6 and 2:8) could be classified into level 5 dysphagia food (minced and moist) by International Dysphagia Eating Standardization Initiative (IDDSI). These findings provide insights into the development of novel soft-gel types of dysphagia foods based on marine-derived proteins and polysaccharides.

The effects of xanthan gum (XG) on the gelation, swallowing properties and mechanisms of silver carp (SC) surimi and grass carp (GC) surimi were investigated. The results showed that the composite modulus, hardness and chewiness of SC and GC samples decreased by 8.8%-50.7% as XG concentration increased from 0% to 4%. The SC and GC samples with 1% or 2% XG could be classified as level 6 diets according to the International Dysphagia Diet Standardization Initiative framework. Additionally, SC and GC samples exhibited a 6.4%-30.8% decrease in cooking loss and a 0.8%-3.9% increase in water holding capacity with the addition of XG. Moreover, the introduction of XG led to decreases in the hydrophobic interactions and disulfide bonds whithin SC and GC composite systems, resulting in softer and looser structures. Furthermore, the results of molecular dynamics simulation demonstrated myosin-XG interactions are driven primarily by significant electrostatic forces. These results highlighted the potential of XG as an effective textural modifier for producing freshwater fish soft surimi gels.

The effects of fish gelatin (FG) on the structure and gelation properties of chia seed gum (CSG) as well as the interaction mechanism between them were investigated using rheological properties, microstructure observation, spectral analysis and molecular dynamics simulation. First, CSG/FG (CF) composite gels were formed with varying FG concentrations (0–6 mg/mL, w/v). The storage modulus (G′) at 1 Hz of the CF composite gels with 6 mg/mL FG added was approximately 56.8 times greater than that of 2 mg/mL FG. Atomic force microscopy (AFM) and Cryo-scanning electron microscopy (Cryo-SEM) also revealed a dense network in the CF with the addition of 6 mg/mL FG, and a better water-holding capacity was found after the addition of 4 mg/mL and 6 mg/mL FG. Intrinsic fluorescence spectroscopy and surface hydrophobicity confirmed strengthened CSG/FG intermolecular interactions and gel network stability. Chemical force analysis revealed that hydrogen bonds and ionic bonds were dominant in maintaining the gel structure. Molecular dynamics simulations further confirmed that the compact three-dimensional network was driven primarily by hydrogen bonding and hydrophobic interactions. Overall, the CF composite gels stand out as versatile functional ingredients with substantial potential for diverse food applications.

Hydrocolloids are often employed as texture modifiers for the preparation of protein-based dysphagia diets. This study investigated the effects of different konjac glucomannan (KGM) concentrations (10, 20, 30, 40 mg/mL) on the gel properties and swallowing characteristics of Chinese shrimp Fenneropenaeus chinensis powders/konjac glucomannan (SPs/KGM) composite gels. The G' of SPs/KGM composite gels increased by 418.8-fold to 2226.9-fold compared to the controls, demonstrating a concentration-dependent enhancement. A relatively high KGM content progressively weakened the structural stability of SPs/KGM composite gels under large strains, facilitating oral breakdown and swallowing. Moreover, a 3.4-fold increase in water-holding capacity and a shift in T23 relaxation times from 439.8 ms to 303.8 ms were observed in the SPs/KGM-40 composite gels compared to pure SPs gels. These functional improvements were attributed to denser, more homogeneous microstructures stabilized by increased hydrophobic interactions and ionic bonds, with increased percentage of 37.5%-100% in compared to the control group. Additionally, structural modification of the proteins in SPs was evidenced by the increase in α-helix content from 16.1% to 23.0% at the expense of random coils and β-turn. The SPs/KGM-40 composite gels could be classified as level 5 with characteristics of no biting and minimal chewing according to the IDDSI test. This study provides valuable insight into the development of SPs-based dysphagia diets with both nutritional fortification and improved chewing and swallowing textures.

BACKGROUND:High-quality gelation of Scomberomorus niphonius (SN) surimi under low-salt conditions remains challenging for the seafood industry. This study evaluated egg white protein (EWP) substitution (1-9%) to enhance the gel properties and water retention of low-salt (1% sodium chloride) SN surimi under reduced ionic strength. RESULTS:The results demonstrated that the optimal performance was achieved at 5% EWP substitution, where the breaking force significantly increased by 58.9% compared to the low-salt control (LC) group, and the water-holding capacity (WHC) concurrently improved to 73.03%. Quantitative cryo-scanning electron microscopy (cryo-SEM) analysis revealed substantial network densification, characterized by a decrease in porosity from 55.67% (LC group) to 34.85% and a minimum mean pore size of 0.25 ± 0.16 μm. Pearson correlation and heat map visualization confirmed that this microstructural refinement (r = -0.921 with WHC) and the enhanced formation of disulfide bonds (r = 0.993 with breaking force) were the primary drivers for the improved water retention and gel strength, respectively. Mechanistically, at moderate substitution levels (≤ 5%), EWP was partially compatible with SN myofibrillar proteins, functioning as a co-gellant and crosslinker via disulfide-related interactions that transformed the loose, porous matrix into a compact honeycomb structure; however, excessive substitution (> 5%) promoted preferential EWP self-aggregation and microphase separation, thereby undermining network continuity and integrity. CONCLUSION:Optimal EWP substitution (5%) effectively overcomes the gelation defects of low-salt SN surimi by forming a co-gel network driven by disulfide crosslinking and structural densification. These findings elucidate the quantitative structure-function relationship of EWP in low-ionic-strength systems, providing a solid theoretical foundation for the development of healthy, salt-reduced surimi products. © 2026 Society of Chemical Industry.

The effect of κ-carrageenan (κ-C, 2-6 mg/mL) on the gelling properties of sea bass powder (SBP) were investigated. Adding κ-C increased storage modulus of SBP by 10- to 61-folds and raised the sol-gel transition temperature. Nonlinear rheological analysis characterized the SBP/κ-C gels by weak strain overshoot and intracycle shear thinning behavior. According to the International Dysphagia Diet Standardization Initiative (IDDSI) framework, the SBP/κ-C gels were classified as level 4-6 foods. Moreover, the T23 relaxation time of the SBP/κ-C gels migrated from 666.99 ms to 554.27 ms. Correspondingly, the network structures of SBP became denser and uniform after adding κ-C. In addition, a blue shift in hydroxyl bands confirmed the formation of hydrogen bonds between SBP and κ-C. Adding κ-C increased the proportions of β-sheets and random coil, but sacrificed the α-helix part of SBP. These results provided a theoretical basis for the development of marine-derived soft gel-based foods.

In this study, curcumin (Cur) was encapsulated within a gellan gum (GG) gel using natural deep eutectic solvents (NADES) to enhance its gastrointestinal retention. Three NADES-composed of malic acid-glucose (MA-Glu), malic acid-xylitol (MA-Xyl), and betaine-malic acid (Bet-MA)-were introduced to combine with GG to form hydrogels. The initial elastic moduli of GG hydrogels increased approximately 5-, 7-, and 20-fold with the incorporation of NADES(MA-Glu), NADES(MA-Xyl), and NADES(Bet-MA), respectively. The microstructure of the corresponding systems transformed from large pores to dense mesh networks with solid walls, accompanied by 1-3-fold increases in percentage area, junction number, and total vessel length, along with a 25%-53% decrease in lacunarity compared to pure GG hydrogels. The most obvious blue shift in the OH band was observed in the NADES(Bet-MA)/GG systems in comparison to GG and NADES. The most effective protection against Cur from releasing in the gastrointestinal tract, with the lowest release rate of 29%, was observed in NADES(Bet-MA)/GG-Cur. Molecular dynamics simulations further confirmed that the NADES(Bet-MA)/GG-Cur systems had the lowest total water energy compared with other systems. Therefore, it is suggested that NADES(Bet-MA)/GG could serve as a new and environmentally friendly Cur loading system, with potential application prospects in edible packaging and functional foods.

To improve the processing suitability of pale, soft and exudative (PSE)-like myofibrillar protein (MP), ultrasound was applied to modulate heat-induced MP aggregates and prepare MP microgel particles (MMPs). The structural and interfacial properties of MMPs were compared with those of large gel particles without ultrasound treatment and native MP. The effects of different MMP concentrations on Pickering emulsion stability, gel texture and swallowing properties were evaluated. Results indicated that MMPs prepared using ultrasound treatment at 600 W for 15 min exhibited more favourable structural modifications and enhanced emulsification potential. Compared with native MP, their surface hydrophobicity and contact angle increased by 221.88% and 50.54%, respectively. Increasing the MMP concentration from 0.5% to 4.0% enhanced emulsion stability, with hardness and gumminess increasing by 75.82% and 96.73%, respectively. According to the International Dysphagia Diet Standardization Initiative, the emulsion gels were classified as Levels 4-5, highlighting their potential for developing dysphagia-friendly foods.

In this study, the effects of ultrasonication time on the gel properties of large yellow croaker (Pseudosciaena crocea) roe protein isolate (pcRPI) were investigated. Specifically, the influence of ultrasonic pretreatment on protein physicochemical characteristics was first examined, followed by the formation of pcRPI gels via thermal induction and the evaluation of their gel properties. The results revealed that the solubility, free sulfhydryl content, and surface hydrophobicity of pcRPI initially increased then decreased with ultrasonication time (0-60 min), reaching a maximum at 30 min. Compared with untreated pcRPI, 30 min of ultrasonic treatment increased protein solubility, free sulfhydryl content, and surface hydrophobicity by 21.2%, 35.9%, and 88.5%, respectively. Moreover, the particle size decreased from 141.53 nm (0 min) to 103.37 nm (30 min). After ultrasonication treatment for 30 min and 45 min, the pcRPI solution gradually transformed from a flowing liquid state to a solid state upon thermal induction. Additionally, after 30 min of ultrasonication, the G' value of pcRPI gels increased from 0.003 Pa to 31.4 Pa at 1 Hz with the lowest relaxation time of 432.63 ms. The pcRPI gels also presented stable during heating and cooling cycles, and the pcRPI gel with 30 min of ultrasonication showed denser microstructure, whereas excessive ultrasonication treatment caused reaggregation of protein molecule. Therefore, this study highlights the potential of ultrasonication to improve the functional properties of pcRPI, thereby broadening its applications in the food industry.

In the present study, the complex coacervation of Meretrix meretrix clam protein (MMCP) and kappa-carrageenan (KC) was investigated based on turbidimetry at various pH (12-1) and blending ratio (9:1-1:9). The pHcand pH phi 1showed a ratio-independent behavior around pH 9.5 and pH 6.0, respectively. The MMCP/KC complex were divided into three phases by crucial pH: mixed polymers, soluble complexes and insoluble coacervates. The storage modulus (G ') of MMCP-KC binary hydrogels at pH 4.5 was 165 % and 71.4 % higher than that at pH 10.5 and 7.5, respectively, exhibiting the best viscoelasticity. According to nonlinear rheological analysis, the MMCP/ KC binary hydrogels had weak strain overshoot properties, as well as intracycle shear thinning and strain-stiffening properties, which exhibited the best structural stability at pH 4.5. Correspondingly, the MMCP/KC binary hydrogels at pH 4.5 exhibited a well-organized and dense microstructure with the lowest lacunarity about 0.17 accompanied by microphase separation and protein self-aggregation, which allowed more water to be entangled in the gel network and enhanced the thermal stability of the binary hydrogels. Furthermore, the electrostatic and hydrophobic interactions maintained the main intermolecular forces of MMCP/KC binary hydrogels under acidic conditions, with the total proportions of 42.8 % and 34.7 %. The blue shift of amide I bands, decreased free-SH groups and increased surface hydrophobicity of MMCP/KC binary hydrogels further confirmed the main contribution of electrostatic and hydrophobic interactions in the gel network. These results provided theoretical and methodological basis for designing novel marine protein-polysaccharide binary hydrogels with excellent gel properties.

The effects and mechanisms of four polysaccharides (xanthan gum (XG), pectin (PE), curdlan (CUR), and chitosan (CS)) at 2 % (w/w) concentrations on the gelation of Spanish mackerel surimi were investigated. The gel strength, hardness and chewiness of surimi added with XG and PE decreased by 33.6 %-84.9 %, while those of the CUR and CS groups increased by 6.2 % to 38.9 %. Additionally, the incorporation of PE reduced water holding capacity and increased cooking loss. According to the International Dysphagia Diet Standardization Initiative framework, gels supplemented with XG and PE met levels 5 and 6 standards, respectively. Through strong electrostatic repulsion and steric hindrance, XG and PE impeded the approach and cross-linking of myofibrillar proteins and competed for water binding, which collectively weakened hydrophobic interactions, inhibited the formation of a dense gel network, and resulted in a soft and porous weak gel structure. This research provides insights into the development of dysphagia-friendly foods.

In this study, metal-phenolic networks (MPNs) formed via the coordination of tannic acid (TA) with ferric ions (Fe3+) were incorporated into Meretrix meretrix clam protein (MMCP)/dialdehyde starch (DS) matrices to fabricate MMCP/DS/MPNs composite films. Overall, schiff bases and MPNs enhanced the mechanical properties, water resistance, thermal stability and UV-blocking ability of the MMCP/DS composite films. Among them, the incorporation of MPNs-0.3% yielded the most substantial improvement, increasing the tensile strength of the composite film by 280.0%. The MPNs interacted with the MMCP/DS matrix via hydrogen bonds and induced more β-sheet structures in MMCP and the V-shaped crystal of branched starch to co-assemble. Notably, the composite films exhibited superior free radical scavenging activity against DPPH (67.1%) and ABTS (80.8%) and significant antibacterial effects against E. coli (80.3%) and S. aureus (80.8%). Collectively, this study provides a sustainable and effective strategy for the development of multifunctional food packaging materials.

The characteristics of composite films incorporating scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) influenced by various κ-carrageenan (KC) were studied. The SMGHs/KC composite films with 1.5% KC addition exhibited superior mechanical performance, with tensile strength (TS) of 25.8 MPa, exceeding than pure SMGHs and KC films by 70.6 folds and 4.4-20.3 folds, respectively. The dense, continuous structures without phase separation, were observed in the SMGHs/KC composite films incorporating 1.0% and 1.5% KC, leading to a reduction in water vapor permeability (WVP). Compared with single films, SMGHs/KC composite films presented a 50.1%-52.2% lower water solubility (WS) with water contact angle (WCA) increasing by 11.4 %-20.8 %. Thermal stability of SMGHs/KC composite films was improved by increased Tmax. The blue shifts of amide A bands and amide Ⅰ bands confirmed increased hydrogen bonds and electrostatic interactions in composite films. These results offer a foundation for designing novel marine protein/polysaccharide composite films.

Chickpea protein amyloid fibrils (CPF) were prepared under different heating durations (0, 1, 2, and 8 h) and used to fabricate composite hydrogels with kappa-carrageenan (kappa-C). As heating time increased, the fibrillar structure of CPF progressively elongated, reaching its relatively intact morphology when the CPF heated for 8 h (CPF8). The kappa-C/CPF8 composite gel showed the highest gel strength, with a complex modulus (G*) about 235-fold greater than that of the individual kappa-C system. All composite gels displayed quasi-affine deformation behavior, and the kappa-C/CPF8 gel exhibited greater resistance to external deformation. Additionally, water binding capacity in all composite gels was enhanced compared to kappa-C group. Notably, CPF8 addition significantly reduced the T2 relaxation times from 1431.46 to 666.99 ms. The results of microstructure, Fourier transform infrared spectra, and fluorescence spectra revealed that the interaction mechanisms between kappa-C and CPF depended on fibril maturity. At shorter heating time (0-2 h), CPF primarily interacted with kappa-C through electrostatic interaction and hydrogen bonding, serving as "binding blocks" within a kappa-C-dominated network. After 8 h of heating, CPF and kappa-C co-assembled into a dense, honeycomb-like gel structure, which was driven by strengthened hydrophobic interaction and hydrogen bonding, while electrostatic interaction was weaken. This study could provide valuable insights for the rational design of CPF-based functional foods with tailored textural and structural properties.

Chickpea protein isolate (CPI) has high nutritional value, but its limited functionality constrains its use in novel applications. This study developed Pickering emulsions stabilized by CPI modified through heating, ultrasonication, glycation with, dextran or their combination for people with dysphagia. Glycation modification was confirmed by degree of glycation, Fourier-transform infrared spectroscopy and sodium dodecyl sulphate-polyacrylamide gel electrophoresis. Structural analyses confirmed that ultrasonic pre-treatment facilitated CPI unfolding, as evidenced by increased surface hydrophobicity and a slight red-shift in the λmax of fluorescence emissions, facilitating covalent conjugation with dextran. The conjugates obtained from the combined ultrasonication and glycation treatment (U-glycation) showed the lowest interfacial tension, confirming its superior interfacial activity. U-glycation CPI emulsions had the smallest droplet size (13.91 ± 0.04 μm), representing a 35.57% decrease compared to the control and a 56.60% decrease relative to the heat, and showed the highest stability against coalescence and centrifugation, as evidenced by the lowest turbiscan stability index (an 84.97% decrease relative to the control) and against centrifugal stability index of 49.06% ± 0.18%, respectively. Improved rheological properties, including higher viscosity and elastic modulus, were also observed, indicating a robust gel network. Furthermore, the U-glycation emulsion gel demonstrated textural properties suitable for dysphagia diets (hardness 8.73 ± 0.67 g) and was categorized as Level 3 based on International Dysphagia Diet Standardization Initiative framework. This study demonstrates that ultrasound pre-treatment followed by glycation is a promising strategy for enhancing the functional properties of plant proteins, with potential applications in dysphagia foods and clean-label food products.

To improve the gel quality of low-salt shrimp surimi gel (SSG) from Pacific white shrimp (Litopenaeus vannamei), L-arginine (L-Arg), L-lysine (L-Lys), and L-proline (L-Pro) were used as partial substitutes for NaCl. The effect of the three amino acids on gel properties, protein conformation, microstructure, and in vitro digestion of low-salt SSG were systematically analyzed. Macro-/microstructural analyses revealed that L-Arg, L-Lys, and L-Pro promoted denser three-dimensional networks in low-salt SSG with smaller pore sizes. Compared with the low-salt control (LC) group, the addition of L-Arg, L-Lys, and L-Pro significantly increased the gel strength of low-salt SSG. Cooking loss was significantly decreased from 10.80% (LC group) to 1.89-4.31%. Protein solubility and turbidity results demonstrated that all amino acids markedly enhanced protein solubilization and inhibited protein aggregation. L-Arg and L-Lys mainly promoted hydrogen and disulfide bonds, but reduced hydrophobic interactions and ionic bonds. L-Arg impaired digestibility only in the gastric phase, whereas L-Lys suppressed digestibility across both gastric and intestinal phases. Through molecular docking technology, ASN-238 and LYS-187 of myosin (the dominant gel-forming protein) are the key shared binding residues with three amino acids. These findings suggest that amino acids provide a feasible approach to specifically modulate the gel characteristics of low-salt surimi products.

The improvement of gel properties in low-salt surimi is vital for constructing health-oriented products. In this work, calcium β-hydroxy-β-methylbutyrate (CaHMB) was used to substitute sodium chloride to fabricate various low-salt surimi gels derived from freshwater and marine fish. Results indicated that grass carp surimi gels (gcSGs) and Spanish mackerel surimi gels (smSGs) presented superior gel performance with homogeneous microstructures in the presence of CaHMB. Remarkably, they exhibited the greatest textual properties in Na-L/Ca-H groups with increments of 32%-56%, compared with those in Na groups. The water retention capacity and thermal stability of samples were affected by CaHMB, as corroborated by 12.1%-19.4% reduction in water holding capacity and 5.4%-31.4% decrease in critical temperature than those of Na groups. CaHMB promoted unfolding of protein heads and tails in freshwater fish and marine fish surimi gels, respectively. Overall, replacing sodium salts with CaHMB was effective for producing surimi with high quality and nutrition.

This study investigated the rheological properties and thickening behavior of composite gels formulated with chia seed gum (CSG) and fish gelatin (FG) at 5-10 mg/mL. The findings indicated that adding FG can improve the gel strength of CSG and weak gels forming at 5 mg/mL. The viscosity of the CSG/FG composite gels with 10 mg/mL FG at η50 was 4.73 and 7.17 times higher than individual CSG (10 mg/mL) and FG (5 mg/mL), respectively. The normalized Lissajous-Bowditch curve data further revealed that CSG with FG at 10 mg/mL enhanced structural elasticity. The incorporation of FG into CSG increased the International Dysphagia Diet Standardization Initiative (IDDSI) classification from level 3 to level 5, making the composite system more suitable for dysphagia diets according to the IDDSI framework. Microscopy images revealed that FG incorporation significantly enhanced the density of CSG's gel network, leading to increased viscosity and viscoelastic modulus. This research provided a theoretical basis and offers practical insights for the creation of innovative soft gel-derived products tailored for dysphagia diets.

The construction of health-oriented fish protein products with desirable gel behavior as well as low salt content is urgently demanded by people nowadays. This study elucidated the substitution of sodium chloride (NaCl) with calcium β-hydroxy-β-methylbutyrate (CaHMB) in modulating the physicochemical and gel properties of grass carp myofibrillar proteins (gcMPs) at different substitution degrees. The results showed that the presence of CaHMB clearly reduced the fluorescence intensity and surface hydrophobicity of gcMPs, while increased their UV absorption intensity, representing the unfolding of gcMPs tertiary structure. Notably, the gelation performance of gcSGs was augmented by CaHMB substitution in a dose-dependent manner, with the G' increment folds of 3.7-7.9 in comparison to those of the control. The immobilized water was the dominant water population in gcMPs/CaHMB gels. Moreover, hydrogen bonds, electrostatic and hydrophobic interactions varied during gcMPs/CaHMB gel formation, as reflected by movements of O-H and N-H groups as well as amide I and II bands, with the O-H group changing first. The gcMPs/Ca-H gel system performed the most homogenous gel network, largest protein aggregates, and the highest surface roughness, as reflected by a 15.7%-48.7% increase in vessels percentage area, total number of junctions, and total vessels length and a 33.3% decrease in lacunarity compared with those of the control. Additionally, the grass carp myosin underwent obvious structural stabilization when substituted with CaHMB, being mainly related to protein-protein and protein-ion interactions according to molecular simulations. These results contributed to the development of low-sodium gcMPs gel products with superior gel characteristics and high nutritive values.