Alteration in rheological and digestive properties of O/W emulsions using controlled aggregation of konjac glucomannan and xanthan gum in aqueous phases
Ronggang Pan, Shahid Iqbal, Ni Wang, Peng Wu, Haozhi Chen, Rizwan Ahmed Bhutto, Xiao Dong Chen, Xiao Dong Chen
Topics & Concepts
Xanthan gumGlucomannanRheologyAqueous solutionChemistryChemical engineeringFood scienceMaterials scienceOrganic chemistryComposite materialEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties