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
Topics & Concepts
EmulsionChemistryGlucomannanPolysaccharideChemical engineeringFood chemistryViscoelasticityChromatographyFood scienceMaterials scienceOrganic chemistryMoleculeComposite materialSupramolecular chemistryGreen chemistryEngineeringPolysaccharides Composition and ApplicationsFood Chemistry and Fat AnalysisProteins in Food Systems