In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate
Author:
Affiliation:
1. College of Pharmacy and Biological Engineering Chengdu University Chengdu China
2. Key Laboratory of Coarse Cereal Processing Ministry of Agriculture Chengdu China
Funder
Sichuan Province Science and Technology Support Program
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1702
Reference35 articles.
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3. Ability of Surfactant Hydrophobic Tail Group Size To Alter Lipid Oxidation in Oil-in-Water Emulsions
4. Impact of the type of emulsifier on the physicochemical characteristics of the prepared fish oil-loaded microcapsules
5. Soluble Dietary Fiber
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