Konjac glucomannan enhances the thermal and freeze-thaw stability of rennet-modified caseinate high internal phase emulsions via viscoelastic structuring and interfacial modulation

Food Chemistry 2026

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Authors: Ling Zhang, Feng Xiao, Yixiao Wang, Sijie Hu, Anqi Bi, Zhenyu Wang, Ming Du, Xianbing Xu

DOI: 10.1016/j.foodchem.2026.149968

Cited by: 1

References: 40

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Microencapsulation and Drying Processes

References 40