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Comparative Study on the Freeze-Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan

Weifeng Chen1, Guanchen Wu2, Lanlan Zhang2

  • 1School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.

Gels (Basel, Switzerland)
|December 24, 2025
PubMed

Keywords:
emulsionsfreeze–thaw stabilitykonjac glucomannanκ-carrageenan

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