Impact of Quercetin on the Functional and Structural Properties of Chitooligosaccharide (CHOS)-Enriched Surimi
Bikash Kumar Pati, M. Bhargavi Priyadarshini, Naresh Kumar Mehta, Arun Bhai Patel, Kumar Gaurav, Shreya Anand · 2026
Read Impact of Quercetin on the Functional and Structural Properties of Chitooligosaccharide (CHOS)-Enriched Surimi by Bikash Kumar Pati, M. Bhargavi Priyadarshini, Naresh Kumar Mehta, Arun Bhai Patel, Kumar Gaurav, Shreya Anand (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13606280.txt.
Description
Bikash Kumar Pati and co-authors asked whether a plant compound can firm up a fish paste gel used in Asian cooking, in a 2026 study. The paste, surimi, was enriched with a shell-derived sugar known to aid health. The plant compound, quercetin, is a yellow pigment found in onions and apples. The team stirred in five small doses and ran a battery of lab tests on the set gels.
Up to the second-highest dose, the gels grew stronger, harder, and better at holding water. Doses made the gel's protein web denser and more heat-stable by encouraging cross-links. The gels also fought free radicals and two kinds of bacteria more strongly as the dose rose. The cost was color: the gels lost some whiteness to the pigment. The authors name the near-top dose as the best trade.
Catalog record
| CREATOR | Bikash Kumar Pati, M. Bhargavi Priyadarshini, Naresh Kumar Mehta, Arun Bhai Patel, Kumar Gaurav, Shreya Anand |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 62 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |