ArticleFoods (Basel, Switzerland)2024
Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed, 22 citations in OpenAlex.
- Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation.Gels (Basel, Switzerland) · 2026Article
- In Vitro Digestibility and Structural Evaluation of Pea Protein-Based Emulsion-Filled Gels Designed for Dysphagia-Friendly Nutrition.Gels (Basel, Switzerland) · 2026Article
- Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork.Food science of animal resources · 2025Article
- Studying Several Properties of Emulgel Based on κ-Carrageenan and Its Incorporation as Shortening Material in Cookies.Food science & nutrition · 2025Article
- A Comparative Study of Soy Protein Isolate-κ-Carrageenan Emulsion Gels and Bigels for the Encapsulation, Protection, and Delivery of Curcumin.Gels (Basel, Switzerland) · 2025Article
- Double Network as a Design Paradigm for Structuring Emulsion Gels in Food.Comprehensive reviews in food science and food safety · 2025Review
- Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products.Foods (Basel, Switzerland) · 2025Article
- Gels as Promising Delivery Systems: Physicochemical Property Characterization and Recent Applications.Pharmaceutics · 2025Review
- Impact of κ-Carrageenan on the Freshwater Mussel (Gels (Basel, Switzerland) · 2024Article
- Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion gels induced by CaCl
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.