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Kappa-carrageenan enhances the mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure

Jian Li; Rui Chuang; Mengzhuo Liu; Yunze Ma; Huajiang Zhang; Hanyu Li; Ning Xia; Ahmed M. Rayan; Mohamed Ghamry
Food Hydrocolloids · Vol. 166 · pp. 111343 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-10-01
Publication Year2025
Volume166
Pages111343
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111343
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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