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Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms
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DOI：10.1016/j.foodchem.2026.150730.png)
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Abstract
En 中文
• Composite gels were constructed by sea bass powder (SBP) and κ-Carrageenan (κ-C). • κ-C improved the shear resistance of SBP/κ-C composite gels under LAOS. • The SBP/κ-C composite systems can be classified as level 4–6 food. • The introduction of κ-C enhanced water retention ability and network density of SBP. • Hydrogen bonds and hydrophobic interactions dominate the combination of SBP/κ-C composite gels.
Keywords:
κ-Carrageenan
Sea bass powder
IDDSI
LAOS
Synergistic gelation
SBP
,
sea bass powder
κ-C
,
κ-carrageenan
IDDSI
,
International Dysphagia Diet Standardization Initiative
LAOS
,
large amplitude oscillatory shear
Cryo-SEM
,
cryo-scanning electron microscopy
LF-NMR
,
low-field nuclear magnetic resonance
MRI
,
magnetic resonance imaging
CD
,
circular dichroism
FTIR
,
Fourier-transform infrared
e3/e1
,
elastic Chebyshev coefficient intensity
S
,
strain stiffness ratio
v3/v1
,
viscous Chebyshev coefficient intensity
T
,
shear thickening ratio
G'L
,
large strain modulus
G'M
,
minimum strain modulus
η'L
,
large rate dynamic viscosity
η'M
,
minimum rate dynamic viscosity
Journal
IF:
9.8
Papers:
4.6W
Citations:
24.4W
Organization
Cited Papers