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Effect of Ethanol on Preparation of Konjac Emulgel-Based Fat Analogue by Freeze-Thaw Treatment
In the current study, a method using ethanol to modulate the texture properties of konjac gel during freeze-thaw process was used to prepare konjac emulgel-based fat analogue. A certain amount of ethanol was added to konjac emulsion, heated to form a konjac emulgel, then frozen at −18 °C for 24 h, a...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601312/ https://www.ncbi.nlm.nih.gov/pubmed/37430922 http://dx.doi.org/10.3390/foods11203173 |