Bangia fusco-purpurea Vegan Sausages: Orthogonal Experimental Optimization and Gel Formation Mechanism

To develop highly nutritious Bangia fusco-purpurea (BFP) vegan sausages, we investigated the effects of BFP, gluten, and xanthan gum–konjac gum–carrageenan complex gel (CG) on the gel strength and sensory quality of the sausages. The formulation process was optimized through single-factor and orthogonal tests, whereas the gel formation mechanism of the key factors was explored. The orthogonal test results showed that the optimal addition levels of BFP, gluten, and CG were 5%, 56%, and 37%,...