Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment-Reference-Cited by-同舟云学术

Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment

Published:2024-01 Issue: Volume:146 Page:109276
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Mengying,Hou Xinran,Li Yishen,Li Kexin,Qiao Dongling,Jiang Fatang,Zhu Fan,Zhang Binjia

Funder

National Natural Science Foundation of China

Salt Science Research Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. “Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation;Agoub;Carbohydrate Polymers,2007

2. Pectin conformation in solution;Alba;The Journal of Physical Chemistry B,2018

3. Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels;Brenner;Food Hydrocolloids,2015

4. Chain conformation of xanthan in solution as influenced by temperature and salt addition;Brunchi;Journal of Molecular Liquids,2019

5. Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase;Cui;LWT,2022

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels;Food Hydrocolloids;2024-12

2. Konjac glucomannan-based composite materials: Construction, biomedical applications, and prospects;Carbohydrate Polymers;2024-11

3. Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy;Food Hydrocolloids;2024-11

4. New insight into synergistic interaction between the backbone or side chain of xanthan gum and the backbone of Gleditsia sinensis polysaccharide;International Journal of Biological Macromolecules;2024-11

5. Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan;International Journal of Biological Macromolecules;2024-10