Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels

The paper explored the impact of sodium caseinate (CAS) emulsion on the freeze–thaw stability of konjac glucomannan (KGM)/κ-carrageenan (KC) composite gels. It found that the emulsion and KGM both increased the viscoelasticity of the composite gel, giving it a greater elastic stress. Emulsion additi...

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Auteurs principaux:	Weifeng Chen, Guanchen Wu, Lanlan Zhang, Lihua Zhang, Bakht Ramin Shah, Wei Xu
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2025-11-01
Collection:	Gels
Sujets:	konjac glucomannan κ-carrageenan freeze–thaw stability emulsions
Accès en ligne:	https://www.mdpi.com/2310-2861/11/12/961
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