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, 2026)