Evaluation the emulsion stability and gelling properties of myofibrillar protein-κ-carrageenan emulsions prepared from different fat types: Perspective on dynamic rheological behaviours and protein conformation

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Publication date: November 2026

Source: Food Hydrocolloids, Volume 180

Author(s): Wenjing Yao, Chao Wang, Yangyang Feng, Fangda Sun, Hongwei Zhang, Huailiang Zhang, Xiaoxiong Yang, Kai Yang, Qian Liu, Chuanai Cao

​Publication date: November 2026Source: Food Hydrocolloids, Volume 180Author(s): Wenjing Yao, Chao Wang, Yangyang Feng, Fangda Sun, Hongwei Zhang, Huailiang Zhang, Xiaoxiong Yang, Kai Yang, Qian Liu, Chuanai Cao Read More