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Effect of Ethanol on Preparation of Konjac Emulgel-Based Fat Analogue by Freeze-Thaw Treatment
- Jie Jiang,
- Abel Wend-Soo Zongo,
- Fang Geng,
- Jing Li and
- Bin Li
In the current study, a method using ethanol to modulate the texture properties of konjac gel during freeze-thaw process was used to prepare konjac emulgel-based fat analogue. A certain amount of ethanol was added to konjac emulsion, heated to form a...