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Sulfatase-induced in situ gelation of κ-carrageenan provides an enzyme-based texturizing solution for plant-based milk systems

Alexander Fuchs; Enrico Hupfeld; Volker Sieber
Food Hydrocolloids · Vol. 175 · pp. 112519 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume175
Pages112519
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112519
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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