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Alteration in Rheological and Digestive Properties of O/W Emulsions Using Controlled Aggregation of Konjac Glucomannan and Xanthan Gum in Aqueous Phases

Ronggang Pan,Shahid Iqbal,Ni Wang,Peng Wu, Haozhi Chen,Rizwan Ahmed Bhutto,Xiao Dong Chen

FOOD HYDROCOLLOIDS（2025）

Cited 1|Views3
Key words
Konjac glucomannan,Xanthan gum,O/W emulsions,In vitro digestion,FFA release kinetics,Viscosity
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