Effect of the addition of mung bean, corn, and sweet potato starch on the properties of konjac gel
Author:
Funder
Sichuan Province Science and Technology Support Program
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05821-0.pdf
Reference24 articles.
1. Bhat FM, Riar CS (2016) Effect of amylose, particle size & morphology on the functionality of starches of traditional rice cultivars. Int J Biol Macromol 92:637–644
2. Charoenrein S, Tatirat O, Rengsutthi K, Thongngam M (2011) Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels. Carbohyd Polym 83:291–296. https://doi.org/10.1016/j.carbpol.2010.07.056
3. Chen H, Nie Q, Hu J, Huang X, Zhang K, Pan S, Nie S (2019) Hypoglycemic and hypolipidemic effects of glucomannan extracted from Konjac on type 2 diabetic rats. J Agri Food Chem 67:5278–88. https://doi.org/10.1021/acs.jafc.9b01192
4. Connolly ML, Lovegrove JA, Tuohy KM (2010) Konjac glucomannan hydrolysate beneficially modulates bacterial composition and activity within the faecal microbiota. J Funct Foods 2:219–224. https://doi.org/10.1016/j.jff.2010.05.001
5. Devaraj RD, Reddy CK, Xu B (2019) Health-promoting effects of konjac glucomannan and its practical applications: a critical review. Int J Biol Macromol 126:273–81. https://doi.org/10.1016/j.ijbiomac.2018.12.203
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