This study investigated the effect of wheat bran (WB) with different particle sizes (W1, 155.00 ± 2.08 μm; W2, 78.33 ± 0.52 μm; W3, 46.90 ± 0.60 μm; W4, 23.53 ± 0.49 μm; and W5, 12.97 ± 0.19 μm) on the gel strength, texture, microstructure, dynamic rheological, secondary structures and flavor of surimi gels. Results demonstrated that the gel strength and water-holding capacity (WHC) of the surimi gels gradually increased with the decrease in WB particle size. The added W5 (12.97 ± 0.19 μm) increased the bound water content in the su...
