期刊论文

Jie Luo

英文

Food Hydrocolloids

0268-005X

2025

158

110547

10.1016/j.foodhyd.2024.110547

CRediT authorship contribution statement Zhengji Lu: Writing – original draft, Validation, Software, Investigation, Conceptualization. Zhaoyue Sheng: Methodology. Hui Zhou: Supervision. Jian He: acquisition. Xiaoying Zhang: acquisition. Ying Zhang: Project administration. Caiyun Wang: Project administration. Jie Luo: Writing – review & editing, Validation, Supervision, Resources, acquisition, Conceptualization.

本校为第一且通讯机构

Processed cheese analogues (PCA) are popular among consumers worldwide for their diverse flavors and forms. Casein/κ-carrageenan (CA/KC), as the main structural basis of common PCA, suffers from syneresis and thermal instability, which could be well ameliorated by locust bean gum (LBG) as a thickening, non-gelatinizing polysaccharide. However, the mechanism by which LBG improves the gel properties of CA/KC composites has not yet been clarified. In this study, the CA/KC/LBG ternary composite gels were constructed and the effect of LBG concentra...