Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan

Food Hydrocolloids

Volumn 81, Issue , 2018, Pages 120-128

  Lu, Wei ^a,b   Zheng, Baodong ^c   Miao, Song ^a,c  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

Author keywords

Digestion; Emulsion stability; Konjac glucomannan; Nutrient release; Structuring emulsions

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; NUTRIENTS; OSTWALD RIPENING; PROTEINS; VISCOSITY;

DIGESTION; EMULSION STABILITY; ENCAPSULATED COMPOUNDS; KONJAC GLUCOMANNAN; NUTRIENTS RELEASE; O/W EMULSIONS; RELEASE RATE; STRUCTURING EMULSION; WATER PHASIS; WHEY PROTEINS;

STABILITY;

EID: 85042638941     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.02.034     Document Type: Article

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