Impact of κ-carrageenan and locust bean gum on physicochemical properties and emulsion gel formation in casein-based systems
Zhengji Lu, WU Zhi-xian, Keyu Wu, Xiaoying Zhang, Ying Zhang, Jing Zhang, Hui Zhou, Xiankang Fan, Lei Zhou, Ran Wang, Jie Luo
Topics & Concepts
Locust bean gumCarrageenanEmulsionLocustChemistryFood scienceCaseinRheologyBotanyMaterials scienceOrganic chemistryBiologyXanthan gumComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties