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Impact of sonication and sodium chloride on the interaction and gelation behavior of soy protein isolate/κ-carrageenan mixtures.

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Title: Impact of sonication and sodium chloride on the interaction and gelation behavior of soy protein isolate/κ-carrageenan mixtures.
Authors: Chen L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Lu H; Department of Thoracic Surgery, the First Affiliated Hospital of Anhui Medical University, Hefei 230000, Anhui, China., Qu L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Zhao Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Huang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China. Electronic address: hlr88888@163.com., Zhang R; Department of Thoracic Surgery, the First Affiliated Hospital of Anhui Medical University, Hefei 230000, Anhui, China. Electronic address: zhangrenquanayfy@163.com.
Source: Food chemistry [Food Chem] 2026 May 30; Vol. 512, pp. 148913. Date of Electronic Publication: 2026 Mar 18.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2026.148913