Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/?-Carrageenan Composite Gels

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102205" target="_blank" >RIV/60460709:41210/25:102205 - isvavai.cz</a>

Result on the web

<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001646597000001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001646597000001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/gels11120961" target="_blank" >10.3390/gels11120961</a>

Result language

angličtina

Original language name

Comparative Study on the Freeze–Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/?-Carrageenan Composite Gels

Original language description

The paper explored the impact of sodium caseinate (CAS) emulsion on the freeze–thaw stability of konjac glucomannan (KGM)/?-carrageenan (KC) composite gels. It found that the emulsion and KGM both increased the viscoelasticity of the composite gel, giving it a greater elastic stress. Emulsion addition enhanced the water-holding capacity (WHC) of the KC gel from 72.36% to 89.34%. KGM addition further improved WHC to 97.54%. The hardness of the emulsion KGM/KC gel reached 9.35 N, while the values were essentially not affected by freeze–thaw. This study shows that CAS emulsion, especially under the regulation of KGM and KC, can improve the freeze–thaw stability of the gel system. The results show that emulsion has great potential in regulating the physical and textural properties of multiphase gels. The emulsion coupling method could effectively enhance the freeze–thaw stability of gels, which may provide a new strategy for the development of frozen multiphase gel foods.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Gels

ISSN

2310-2861

e-ISSN

2310-2861

Volume of the periodical

11

Issue of the periodical within the volume

12

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

—

UT code for WoS article

001646597000001

EID of the result in the Scopus database

2-s2.0-105027914958