Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream

Food Hydrocolloids 2026

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Authors: Gaoyang Cui, Qichen Liu, Guosen Yan, Renhua Zhang, Renhua Zhang, Xiaoyang Pang, Lu Liu, Yunna Wang, Jiaping Lv, Shuwen Zhang
DOI: 10.1016/j.foodhyd.2026.112505
Cited by: 7
References: 66

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Pickering emulsions and particle stabilization

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
175
Pages
112505–112505
Publication date
26 January 2026
Language
EN