Significant improvement for the functional properties of konjac glucomannan based on phase separation

International Journal of Food Science and Technology

Volumn 51, Issue 11, 2016, Pages 2396-2405

  Huang, Qing ^a   Ge, Honghe ^a   Jin, Weiping ^a   Shah, Bakht R ^a   Ye, Shuxin ^a   Hu, Ying ^a   Li, Bin ^a,b   Chen, Yijie ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Gum arabic; interfacial rheology; konjac glucomannan; phase separation

Indexed keywords

BEVERAGES; ELASTICITY; EMULSIFICATION; FOOD PRODUCTS; OILS AND FATS; SEPARATION; VISCOSITY;

FUNCTIONAL PROPERTIES; GUM ARABIC; HIGH MOLECULAR WEIGHT; INCREASING TEMPERATURES; INTERFACIAL RHEOLOGY; KONJAC GLUCOMANNAN; MOLECULAR REARRANGEMENT; RHEOLOGICAL PROPERTY;

PHASE SEPARATION;

EID: 84991276692     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13220     Document Type: Article

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