Use of ozone oxidation in combination with deacetylation for improving the structure and gelation properties of konjac glucomannan-Reference-Cited by-同舟云学术

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Use of ozone oxidation in combination with deacetylation for improving the structure and gelation properties of konjac glucomannan

Published:2024-09 Issue: Volume:453 Page:139599
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Haoyuan,Fan Tianqin,Zeng Zhilong,Chen Zhaojun,Lu Manman,Zhou Min,Qin Xiaoli,Liu Xiong^ORCID

Publisher

Elsevier BV

Reference64 articles.

1. The effects of gelled konjac glucomannan fibre on appetite and energy intake in healthy individuals: A randomised cross-over trial;Au-Yeung;The British Journal of Nutrition,2018

2. Chemical and rheological properties of polysaccharides from fruit body of Auricularia auricular-judae;Bao;Food Hydrocolloids,2016

3. TEMPO-oxidized Konjac glucomannan as appliance for the preparation of hard capsules;Chen;Carbohydrate Polymers,2016

4. Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein;Chen;International Journal of Biological Macromolecules,2023

5. Konjac glucomannan hydrolysate beneficially modulates bacterial composition and activity within the faecal microbiota;Connolly;Journal of Functional Foods,2010

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