Microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate and konjac glucomannan with different concentration of ethanol
In this study, effects of ethanol on camellia oil emulsions stabilized by sodium caseinate (CAS) and konjac glucomannan (KGM) were investigated through rheological and microstructural properties. For camellia oil emulsions stabilized by CAS (0.3 g/kg) and KGM (0.03 g/kg), the interfacial protein ads...
Furkejuvvon:
| Váldodahkkit: | , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2026-01-01
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| Ráidu: | Current Research in Food Science |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2665927126000456 |
| Fáddágilkorat: |
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