2022peer-reviewed44 citations
Thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose as animal fat analogs
Hyeseung Jeong, Jiseon Lee, Yeon‐Ji Jo, Mi‐Jung Choi
Food Hydrocolloids
Concepts
EmulsionChemistryGlucomannanPolysaccharideChemical engineeringFood chemistryViscoelasticity