Application of micronized konjac gel for fat analogue in mayonnaise

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 375-382

  Li, Jing ^a,b   Wang, Yuntao ^a,b   Jin, Weiping ^a,b   Zhou, Bin ^a,b   Li, Bin ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fat analogue; Konjac glucomannan; Mayonnaise; Properties

Indexed keywords

SODIUM BICARBONATE;

CONTROL EXPERIMENTS; EFFECT OF SUBSTITUTION; FAT ANALOG; KONJAC GELS; KONJAC GLUCOMANNAN; MAYONNAISE; MICROMETER SCALE; MICROMETER-SCALE; PROPERTY; RHEOLOGY MEASUREMENT;

SODIUM CARBONATE;

EID: 84886232804     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.010     Document Type: Article

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