Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein

The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan–whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1–0.5% (w/w) and a whey protein concentration of 1.0–3.0% (w/w). The droplet siz...

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Detalles Bibliográficos
Autores principales: Pei, Yaqiong, Zhang, Yanqiu, Ding, Hui, Li, Bin, Yang, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418314/
https://www.ncbi.nlm.nih.gov/pubmed/37569176
http://dx.doi.org/10.3390/foods12152907

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418314/
https://www.ncbi.nlm.nih.gov/pubmed/37569176
http://dx.doi.org/10.3390/foods12152907

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