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Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics

Yuehan Shan; Qianxun Kong; Hongying Tong; Xiaochun Su; Taotao Dai; Qiangqiang Wang; Lei Dai; Qingjie Sun; David Julian McClements; Qiang Wang; Xingfeng Xu
Food Chemistry · Vol. 525 · pp. 150532 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume525
Pages150532
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150532
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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