Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics

Food Chemistry 2026

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Authors: Yuehan Shan, Qianxun Kong, 童红英, Xiaochun Su, Taotao Dai, Qiangqiang Wang, Lei Dai, Qingjie Sun, David Julian McClements, Qiang Wang, Xingfeng Xu
DOI: 10.1016/j.foodchem.2026.150532
Cited by: 1
References: 59

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Hydrogels: synthesis properties applications

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
525
Issue
Pt 2
Pages
150532–150532
Publication date
22 July 2026
Language
EN