Microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate and konjac glucomannan with different concentration of ethanol.
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| Title: | Microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate and konjac glucomannan with different concentration of ethanol. |
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| Authors: | Zhang X; College of Food and Drug, Luoyang Normal University, Luoyang, 471934, China., Du H; College of Life Sciences, Yan'an University, Yan'an, Shaanxi, China., Jia Y; College of Life Science, Xinyang Normal University, Xinyang, 464000, China., Wang L; College of Food and Drug, Luoyang Normal University, Luoyang, 471934, China., Li L; College of Life Science, Xinyang Normal University, Xinyang, 464000, China., Shah BR; DRIFT-FOOD Centre, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, 16500, Czech Republic., Xu W; College of Life Science, Xinyang Normal University, Xinyang, 464000, China. |
| Source: | Current research in food science [Curr Res Food Sci] 2026 Feb 09; Vol. 12, pp. 101345. Date of Electronic Publication: 2026 Feb 09 (Print Publication: 2026). |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier B.V Country of Publication: Netherlands NLM ID: 101771059 Publication Model: eCollection Cited Medium: Internet ISSN: 2665-9271 (Electronic) Linking ISSN: 26659271 NLM ISO Abbreviation: Curr Res Food Sci Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 2665-9271 |
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| DOI: | 10.1016/j.crfs.2026.101345 |
