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Sponsored Artificial Intelligence: A Modern Approach, Global Edition Artificial Intelligence: A Modern Approach, Global Edition

Author

Xiaochun Su

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Jul 2026

Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics.

Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and...

Yuehan Shan, Qian-Xun Kong, Hongying Tong et al. · 1 citation

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