Copolymer hydrogel formed by κ-carrageenan and chickpea protein amyloid fibrils: From rheological properties to regulation of aggregation morphology

Food Hydrocolloids 2026

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Authors: Lin-Da Zhang, Xiao-Lei Zang, Yu-Nan Pan, Jia-Cheng Liu, Jia-Nan Yan, Bin Lai, Ce Wang, Hai-Tao Wu

DOI: 10.1016/j.foodhyd.2026.112568

Cited by: 4

References: 78

Fields of Study & Subjects

Seaweed-derived Bioactive Compounds Proteins in Food Systems Hydrogels: synthesis properties applications

References 78