Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
Xiaoyuan Geng, Yu Zhao, Nuo Zhao, Qiaomei Zhu, M. Zhang
Topics & Concepts
GlucomannanFood scienceComposite numberChemistryChewinessEmulsionConfocal laser scanning microscopyDigestion (alchemy)Fat substituteGlucanMaterials scienceChromatographyBiochemistryComposite materialBiophysicsBiologyProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality