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Texture Properties and Chewing of κ-Carrageenan–Konjac Gum–Milk Hydrogels Modified with Carrot Callus Cells

This study aims to assess the effect of carrot callus cells on the mechanical and textural qualities, including chewing parameters, of κ-carrageenan–konjac gum–milk hydrogels. The mechanical and textural qualities were assessed instrumentally with a texture analyzer and using sensory analysis with u...

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Kaydedildi:
Asıl Yazarlar: Elena Günter, Oxana Popeyko, Natalia Zueva, Inga Velskaya, Fedor Vityazev, Sergey Popov
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2025-12-01
Seri Bilgileri:Gels
Konular:
carrot callus
mechanical properties
texture
sensory properties
chewing
κ-carrageenan–konjac gum hydrogels
Online Erişim:https://www.mdpi.com/2310-2861/11/12/990
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