Effect of Ethanol on Preparation of Konjac Emulgel-Based Fat Analogue by Freeze-Thaw Treatment.

Jiang, Jie; Zongo, Abel Wend-Soo; Geng, Fang; Li, Jing; Li, Bin

Jiang, Jie; Zongo, Abel Wend-Soo; Geng, Fang; Li, Jing; Li, Bin.

Afiliación

Jiang J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zongo AW; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
Geng F; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Li J; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
Li B; College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.

Foods ; 11(20)2022 Oct 11.

Article en En | MEDLINE | ID: mdl-37430922

Palabras clave

ethanol; fat analogue; konjac emulgel; mechanical textural properties; physicochemical properties; pork backfat

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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