Development of functional cheese sticks using konjac glucomannan: regulated pickering double emulsions under different heat treatments

Key Points

• Functional cheese sticks demonstrated enhanced texture and stability after implementing different heat treatments.
• The use of konjac glucomannan in pickering double emulsions led to a significant improvement in overall product quality.
• Analysis involved assessing viscosity and texture, ensuring optimal outcomes across varying heat treatment conditions.
• Highlights the potential of konjac glucomannan as a novel ingredient for creating innovative dairy alternatives in the food industry.