| Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion | |
| Wu, Jine; Zhong, Qixin* | |
| 刊名 | Journal of Food Engineering
 |
| 2016 | |
| 卷号 | 175页码:104-107 |
| 关键词 | Konjac glucomannan Encapsulation Viscosity Solid/oil/water emulsion Gastric digestion |
| ISSN号 | 0260-8774 |
| DOI | 10.1016/j.jfoodeng.2015.12.010 |
| URL标识 | 查看原文 |
| WOS记录号 | WOS:000368950100013;EI:20160201776169 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5577916 |
| 专题 | 武汉轻工大学 |
| 作者单位 | [Wu, Jine] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Wu, Jine,Zhong, Qixin*. Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion[J]. Journal of Food Engineering,2016,175:104-107. |
| APA | Wu, Jine,&Zhong, Qixin*.(2016).Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion.Journal of Food Engineering,175,104-107. |
| MLA | Wu, Jine,et al."Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion".Journal of Food Engineering 175(2016):104-107. |
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