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- W4311564767 endingPage "108407" @default.
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- W4311564767 abstract "As animal-fat analogs, polysaccharide-emulsion gels with different ratio of methylcellulose (MC) to deacetylated konjac glucomannan (DKG) ratios (DKG:MC = 2:8–8:2) were prepared using two different oils (canola (Ca) and coconut oil (Co)). The emulsion gels (Ca-EG and Co-EG) were thermo-irreversible and thermo-stable at 80 °C, irrespective of the DKG:MC ratio, owing to the dominant thermo-gelling properties of MC. At 20 °C, the texture profiles and viscoelasticity were dependent on the DKG:MC ratio, which impact the molecular interactions (hydrogen bonds). The components of the emulsion gels exhibited a synergistic effect on gelation over a wide temperature range. The Co-EG exhibited enhanced gel strength and stability. The emulsion gels provided lower energy than pork back fat (p < 0.05) and higher stability against oxidation during refrigerated storage at 4 °C for 28 d. As a new fat analog system, this thermo-irreversible emulsion gel has potential utility in the plant-based food industry." @default.
- W4311564767 created "2022-12-27" @default.
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- W4311564767 date "2023-04-01" @default.
- W4311564767 modified "2023-10-17" @default.
- W4311564767 title "Thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose as animal fat analogs" @default.
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- W4311564767 doi "https://doi.org/10.1016/j.foodhyd.2022.108407" @default.
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