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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.
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
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PubType: Academic Journal
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  Data: Microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate and konjac glucomannan with different concentration of ethanol.
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  Data: <searchLink fieldCode="AU" term="%22Zhang+X%22">Zhang X</searchLink>; College of Food and Drug, Luoyang Normal University, Luoyang, 471934, China.<br /><searchLink fieldCode="AU" term="%22Du+H%22">Du H</searchLink>; College of Life Sciences, Yan'an University, Yan'an, Shaanxi, China.<br /><searchLink fieldCode="AU" term="%22Jia+Y%22">Jia Y</searchLink>; College of Life Science, Xinyang Normal University, Xinyang, 464000, China.<br /><searchLink fieldCode="AU" term="%22Wang+L%22">Wang L</searchLink>; College of Food and Drug, Luoyang Normal University, Luoyang, 471934, China.<br /><searchLink fieldCode="AU" term="%22Li+L%22">Li L</searchLink>; College of Life Science, Xinyang Normal University, Xinyang, 464000, China.<br /><searchLink fieldCode="AU" term="%22Shah+BR%22">Shah BR</searchLink>; DRIFT-FOOD Centre, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, 16500, Czech Republic.<br /><searchLink fieldCode="AU" term="%22Xu+W%22">Xu W</searchLink>; College of Life Science, Xinyang Normal University, Xinyang, 464000, China.
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  Data: <searchLink fieldCode="JN" term="%22101771059%22">Current research in food science</searchLink> [Curr Res Food Sci] 2026 Feb 09; Vol. 12, pp. 101345. <i>Date of Electronic Publication: </i>2026 Feb 09 (<i>Print Publication: </i>2026).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+B%2EV%22">Elsevier B.V </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>101771059 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2665-9271 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2226659271%22">26659271 </searchLink><i>NLM ISO Abbreviation: </i>Curr Res Food Sci <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.1016/j.crfs.2026.101345
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              Text: 2026 Feb 09
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