| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6988645 | Food Hydrocolloids | 2014 | 8 Pages |
Abstract
Micrometre-scale konjac gel was used as fat analogue in mayonnaise. The effect of substitution ratio on by rheology, colour measurements, optical microscope observation and caloric values analysis of mayonnaise was studied. At the meanwhile, the product has good storage stability in a certain storage period.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Jing Li, Yuntao Wang, Weiping Jin, Bin Zhou, Bin Li,