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Al-optimized synergy of KCl and κ-carrageenan in low-sodium sausages: Integrated enhancement of saltiness perception, gel stability, and protein digestibility

Rong Huang; Yapeng Fang; Hao Yin; Yu Zhong; Wei Lu; Yun Deng
Food Hydrocolloids · Vol. 168 · pp. 111574 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume168
Pages111574
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111574
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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