Al-optimized synergy of KCl and κ-carrageenan in low-sodium sausages: Integrated enhancement of saltiness perception, gel stability, and protein digestibility

作者：Rong Huang, Yapeng Fang, Hao Yin, Yu Zhong, Wei Lü, Yun Deng · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111574 · 被引用次数：7 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Proteins in Food Systems