Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan …

H Zhuang, X Li, S Wu, B Wang, H Yan - Food Chemistry, 2023 - Elsevier
In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel
properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by …
被引用次数：21 相关文章

Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan …

H Zhuang, X Li, S Wu, B Wang, H Yan - Food Chemistry, 2023 - europepmc.org
In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel
properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by …

Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan …

H Zhuang, X Li, S Wu, B Wang, H Yan - 2023 - cabidigitallibrary.org
In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel
properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by …

Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan …

H Zhuang, X Li, S Wu, B Wang, H Yan - Food chemistry, 2023 - pubmed.ncbi.nlm.nih.gov
In this work, the effects of konjac glucomannan (KGM) concentrations on microstructure, gel
properties, stability and digestibility of water-in-oil-in-water emulsion gels stabilized by …