Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan
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DOI: 10.1016/j.foodhyd.2018.02.034
Abstract: Abstract Functional konjac glucomannan (KGM) was used to structure the water phase of O/W emulsions containing a lipophilic bioactive compound (β-carotene). KGM greatly increased the viscosity of the water phase and thus the viscosity of… read more here.
Keywords: improved emulsion; water phase; konjac glucomannan; stability ... See more keywords