The dolomite dust-emulsified asphalt composite with excellent mechanical properties was successfully prepared using alkali activation. The effects of different alkali concentrations and emulsified asphalt contents on the mechanical properties of the materials were studied. The mechanical properties and microstructure of the composites were analyzed using compressive strength tests, bending strength tests, and SEM characterization. The experimental results show that the specimens have excellent mechanical properties: the 7-day compressive strength can reach 76.67 MPa, and the bending strength is about twice that of silicate-based geopolymer-emulsified asphalt composite. With an increase in emulsified asphalt content, the compressive strength of the samples decreases, while the bending strength increases first and then decreases. When the emulsified asphalt content is 1%, the bending strength of the sample is up to 28.81 MPa, which is 25% higher than that of the sample without emulsified asphalt. This indicates that an appropriate emulsified asphalt content can play a toughening role in the system, providing a new idea for designing high-toughness alkali-activated materials.

Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of gel were improved, and the WHC increased (P < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.