Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb
Keywords: Chinese yam; Dioscorea opposita Thunb; Mucilage; Emulsification properties; CY; Chinese yam; CYM; Chinese yam mucilage; DOM; Dioscorea opposita mucilage; MCT; medium-chain-triglycerides; GA; gum arabic; O/W; oil/water, oil in water; MW; molecular weight;