Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification-Reference-Cited by-同舟云学术

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Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification

Published:2024-02-19 Issue:2 Volume:19 Page:400-411
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Zheng Mingjing,Wei Yiman,Jiao Xiaojia,Jiang Zedong,Ni Hui,Li Qingbiao,Zhu Yanbing

Funder

Xiamen Municipal Bureau of Science and Technology

Fujian Provincial Department of Science and Technology

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11483-024-09831-z.pdf

Reference57 articles.

1. S. Ye, W. Jin, Q. Huang, Y. HuY, Li, J. Li, B. Li, Da-KGM based GO-reinforced FMBO-loaded aerogels for efficient arsenic removal in aqueous solution. Int. J. Biol. Macromol. 94, 527–534 (2017). https://doi.org/10.1016/j.ijbiomac.2016.10.059

2. R.D. Devaraj, C. Koteswara Reddy, B. Xu, Health-promoting effects of Konjac Glucomannan and its practical applications: a critical review. Int. J. Biol. Macromol. 126, 273–281 (2019). https://doi.org/10.1016/j.ijbiomac.2018.12.203

3. Y. Zhao, M. Jayachandran, B. Xu, In vivo antioxidant and anti-inflammatory effects of soluble dietary fiber Konjac Glucomannan in type-2 diabetic rats. Int. J. Biol. Macromol. 159, 1186–1196 (2020). https://doi.org/10.1016/j.ijbiomac.2020.05.105

4. Y.H. Mao, A.X. Song, Z.P. Yao, J.Y. Wu, Protective effects of natural and partially degraded Konjac Glucomannan on Bifidobacteria against antibiotic damage. Carbohyd Polym. 181, 368–375 (2018). https://doi.org/10.1016/j.carbpol.2017.10.083

5. Y. Lu, J. Zhang, Z. Zhang, X. Liang, T. Liu, H. Yi, P. Gong, L. Wang, W. Yang, X. Zhang, L. Zhang, L. Yang, H. Shi, Konjac Glucomannan with probiotics acts as a combination laxative to improverelieve constipation in mice by increasing short-chain fatty acid metabolism and 5-hydroxytryptamine hormone release. Nutrition. 84, 111112 (2020). https://doi.org/10.1016/j.nut.2020.111112

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