- Article
Texture Properties and Chewing of κ-Carrageenan–Konjac Gum–Milk Hydrogels Modified with Carrot Callus Cells
- Elena Günter,
- Oxana Popeyko,
- Natalia Zueva,
- Inga Velskaya,
- Fedor Vityazev and
- Sergey Popov
This study aims to assess the effect of carrot callus cells on the mechanical and textural qualities, including chewing parameters, of κ-carrageenan–konjac gum–milk hydrogels. The mechanical and textural qualities were assessed inst...

