Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms

作者：Yinyin Lv, Tian‐Qi Zhou, Xian-Hao Zhang, Miao-Miao Luo, Yi‐Nan Du, Ce Wang, Bin Lai, Da-Ming Fan, Nana Zhang, Heng Jiang, Jia-Nan Yan, Hai-Tao Wu · 发表于：Food Chemistry · 年份：2026 · DOI：10.1016/j.foodchem.2026.150730 · 研究领域：Seaweed-derived Bioactive Compounds、Calcium Carbonate Crystallization and Inhibition、Polysaccharides Composition and Applications