Κ-Carrageenan reinforces Succinylated walnut protein emulsion gels to modulate water distribution, digestion kinetics, and Astaxanthin bioaccessibility - Weizhuo Zhu; Yongliang Zhuang; Liping Sun; Ying Gu; Xuejing Fan; Shuguang Wang; Gaopeng Zhang; Yangyue Ding (Food Chemistry, 2026)