Impact of gelatin/K-carrageenan ratio in the properties of bigels for food applications

作者：Bin Li, Mengjing Zhou, Haibo Qin, Aolin Wu, Jiawei Li, Ying Wang, Zhigang Hu · 发表于：Food and Bioproducts Processing · 年份：2025 · DOI：10.1016/j.fbp.2025.07.011 · 被引用次数：6 · 研究领域：Seaweed-derived Bioactive Compounds、Food Chemistry and Fat Analysis、Proteins in Food Systems