Open access
Oct 2026
Effects of Konjac Glucomannan-Based Double Emulsions as Palm Oil Substitutes on the Stability, Texture, and Quality of Functional Ice Cream
To develop palm oil-reduced functional ice cream, this study investigated the effects of replacing palm oil with konjac glucomannan (KGM)-based double emulsions (PDEs) at varying substitution rates (0–100%) on the physicochemical properties, structural performance, and sensory quality of ice cream. A conventional full-...
La-La Li, Jia-Wei Xue, Suaiying Shang et al.
· Gels · 0 citations