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Κ-Carrageenan reinforces Succinylated walnut protein emulsion gels to modulate water distribution, digestion

Weizhuo Zhu1, Yongliang Zhuang1, Liping Sun1

  • 1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Food Chemistry
|July 16, 2026
PubMed

Keywords:
Astaxanthin bioaccessibilityEmulsion gelIn vitro digestionSuccinylationWalnut protein isolateΚ-Carrageenan

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