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In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate
It is important to select an appropriate emulsifier to overcome the poor stability and dispersibility of the vegetable oils in food system. Previous studies suggest that OSA‐modified konjac glucomannan (KGOS) has potential to be used as a food emulsifier. In this study, in vitro fermentation suggest...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382180/ https://www.ncbi.nlm.nih.gov/pubmed/32724652 http://dx.doi.org/10.1002/fsn3.1702 |