Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms
Year: 2026
Type: article
Source: Food Chemistry
Authors: Yin-Yin Lv, Tian-Qi Zhou, Xian-Hao Zhang, Miao-Miao Luo, Yi-Nan Du, Ce Wang, Bin Lai, Da-Ming Fan, Na-Na Zhang, Heng Jiang, Jia-Nan Yan, Hai-Tao Wu
Institutions: Dalian Polytechnic University, Jiangnan University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Award: G4469781345
OpenAlex ID: W7201853903