Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel-Reference-Cited by-同舟云学术

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Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel

Published:2024-07-04 Issue:3 Volume:19 Page:553-566
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

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

Funder

Fujian Provincial Department of Science and Technology

Xiamen Municipal Bureau of Science and Technology

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11483-024-09862-6.pdf

Reference47 articles.

1. M. Robal, K. Truus, O. Volobujeva, E. Mellikov, R. Tuvikene, Thermal stability of red algal galactans: Effect of molecular structure and counterions. Int. J. Biol. Macromol. 104(Part A 213–223 (2017). https://doi.org/10.1016/j.ijbiomac.2017.05.175

2. M. Zheng, H. Su, M. Luo, J. Shen, S. Zeng, B. Zheng, H. Zeng, Y. Zhang, Effect of hydrocolloids on the retrogradation of Lotus seed starch undergoing an autoclaving–cooling treatment. J. Food Sci. 84(3), 466–474 (2019). https://doi.org/10.1111/1750-3841.14480

3. Z. Polášek, R.N. Salek, M. Vašina, A. Lyčková, R. Gál, V.P. Pachlová, F. Buňka, The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham. LWT- Food Sci. Technol. 110623 (2021). https://doi.org/10.1016/j.lwt.2020.110623

4. S. Jiang, Y. Ma, Y. Wang, R. Wang, M. Zeng, Effect of κ-carrageenan on the gelation properties of oyster protein. Food Chem. 382, 132329 (2022). https://doi.org/10.1016/j.carres.2019.107883

5. A.M. Roque, D. Montinola, L. Geonzon, S. Matsukawa, C.F. Lobarbio, E.B. Y, Taboada, R.G. Bacabac, Rheological elucidation of the viscoelastic properties and network interaction of mixed high-methoxyl pectin and kappa-carrageenan gels. Food Hydrocolloid. 129, 107647 (2022). https://doi.org/10.1016/j.foodhyd.2022.107647

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