Underlying the enhancement mechanism of emulsion stability in myofibrillar protein emulsions by κ-carrageenan based on interfacial adsorption kinetics and interfacial proteins conformation

Food Hydrocolloids 2026

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Authors: Wenjing Yao, Yutong Liu, Yajie Liu, Yajie Liu, Yajie Liu, Anqi Wang, Baohua Kong, Yangyang Feng, Xinning Huang, Min Li, Qian Liu, Chuanai Cao
DOI: 10.1016/j.foodhyd.2026.112643
Cited by: 6
References: 72

Fields of Study & Subjects

Proteins in Food Systems Seaweed-derived Bioactive Compounds Protein Hydrolysis and Bioactive Peptides

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
178
Pages
112643–112643
Publication date
5 March 2026
Language
EN