ArticleFood science & nutrition2020
In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium Caseinate/Xanthan Gum-Stabilized Emulsion Template.Foods (Basel, Switzerland) · 2025Article
- Effect of complex fermentation of two lactic acid bacteria on antioxidant activity, hypoglycaemic activity and metabolomics of corn juice.Food science and biotechnology · 2025Article
- The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition ofFoods (Basel, Switzerland) · 2022Article
- In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate.Food science & nutrition · 2020Article
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6 authors.
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Abstract
It is important to select an appropriate emulsifier to overcome the poor stability and dispersibility of the vegetable oils in food system. Previous studies suggest that OSA-modified konjac glucomannan (KGOS) has potential to be used as a food emulsifier. In this study, in vitro fermentation suggested that KGOS could promote the growth of the important intestinal probiotics
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