Insight into the effects and mechanisms of carrageenan and sonication on the properties of rennet casein emulsion: Emulsion stability, intermolecular forces, gel structure, and textural properties

Food Hydrocolloids 2026

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Authors: Yuling Yang, Miaolin Wang, Siyan Shen, Ying Xu, Peiling Li, MingHui Lu, Caiyun Wang, Airu Li, Jing Zhang, Ying Zhang, Jian He, Jie Luo

DOI: 10.1016/j.foodhyd.2026.112998

Cited by: 1

References: 68

Fields of Study & Subjects

Proteins in Food Systems Probiotics and Fermented Foods Food Chemistry and Fat Analysis

References 68