Κ-Carrageenan reinforces Succinylated walnut protein emulsion gels to modulate water distribution, digestion kinetics, and Astaxanthin bioaccessibility

Food Chemistry 2026

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Authors: Weizhuo Zhu, Yongliang Zhuang, Liping Sun, Ying Gu, Xuejing Fan, Shuguang Wang, Gaopeng Zhang, Yangyue Ding

DOI: 10.1016/j.foodchem.2026.150376

Cited by: 1

References: 99

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food composition and properties

References 99