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- Wu, Jine; Zhong, Qixin
- Journal of food engineering 2016 v.175 pp. 104-107
- digestion; droplets; emulsions; encapsulation; food intake; foods; konjac mannan; mixing; pepsin; satiety; soybean oil; viscosity; whey protein isolate
- ... Konjac glucomannan (KGM) is a water-soluble polysaccharide with extraordinary ability to absorb water and increase viscosity and therefore a potential strategy to increase satiety and control food intake. However, it is difficult to incorporate KGM in aqueous foods without increasing viscosity significantly. In the present work, the objective was encapsulate KGM powder as the core of oil droplets ...
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