In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate-Reference-Cited by-同舟云学术

In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate

Published:2020-06-08 Issue:7 Volume:8 Page:3912-3922
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Meng Fan‐Bing¹²,Zhang Qian¹,Li Yun‐Cheng¹²^ORCID,Liu Shu‐Yan¹,Liu Da‐Yu¹,Yu Hua¹

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.

1. Preparation and characterization of single and dual propylene oxide and octenyl succinic anhydride modified starch carriers for the microencapsulation of essential oils

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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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