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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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2025-11-01
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| Серія: | Gels |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2310-2861/11/12/961 |
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