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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Gels

ISSN

2310-2861

e-ISSN

2310-2861

Svazek periodika

11

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

—

Kód UT WoS článku

001646597000001

EID výsledku v databázi Scopus

2-s2.0-105027914958