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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書誌詳細

主要な著者:	Elena Günter, Oxana Popeyko, Natalia Zueva, Inga Velskaya, Fedor Vityazev, Sergey Popov
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2025-12-01
シリーズ:	Gels
主題:	carrot callus mechanical properties texture sensory properties chewing κ-carrageenan–konjac gum hydrogels
オンライン･アクセス:	https://www.mdpi.com/2310-2861/11/12/990
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