Jul 2026
Fabrication and characterization of sunflower oil body-κ-carrageenan emulsion gels: Gelation behavior, rheological properties, and interaction mechanisms.
Emulsion gels have great potential for application in fat substitutes. Sunflower oil body (SFOB)-κ-carrageenan (CG) emulsion gels were fabricated, and the synergistic effects of SFOB extraction pH, oil phase volume fraction, and CG concentration on their gelation behavior, multiscale structure, and functional propertie...
Lele Chen, Ruizhi Yang, Yan-Ling Cheng et al.
· Food Chemistry · 2 citations