Comparative Study on the Freeze-Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels.

Weifeng Chen, Guanchen Wu, Lanlan Zhang, Lihua Zhang, Bakht Ramin Shah, Wei Xu

Abstract read

In one paragraph

Article in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Weifeng ChenSchool of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China.

Guanchen WuCollege of Life Science, Xinyang Normal University, Xinyang 464000, China.

Lanlan ZhangCollege of Life Science, Xinyang Normal University, Xinyang 464000, China.

Lihua ZhangCollege of Life Science, Xinyang Normal University, Xinyang 464000, China.

Bakht Ramin ShahDRIFT-FOOD Centre, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, 16500 Prague, Czech Republic.

Wei XuCollege of Life Science, Xinyang Normal University, Xinyang 464000, China.ORCID 0000-0002-8696-7380

Funding

Natural Science Foundation of Henan province 252300420218

6 · The paper itself

Abstract

The paper explored the impact of sodium caseinate (CAS) emulsion on the freeze-thaw stability of konjac glucomannan (KGM)/κ-carrageenan (KC) composite gels. It found that the emulsion and KGM both increased the viscoelasticity of the composite gel, giving it a greater elastic stress. Emulsion addition enhanced the water-holding capacity (WHC) of the KC gel from 72.36% to 89.34%. KGM addition further improved WHC to 97.54%. The hardness of the emulsion KGM/KC gel reached 9.35 N, while the values were essentially not affected by freeze-thaw. This study shows that CAS emulsion, especially under the regulation of KGM and KC, can improve the freeze-thaw stability of the gel system. The results show that emulsion has great potential in regulating the physical and textural properties of multiphase gels. The emulsion coupling method could effectively enhance the freeze-thaw stability of gels, which may provide a new strategy for the development of frozen multiphase gel foods.

Indexed as

emulsionsfreeze–thaw stabilitykonjac glucomannanκ-carrageenan

Identifiers

PMID41441118

DOI10.3390/gels11120961

PMCPMC12732840

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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.