Low temperature and freezing pretreatment for konjac glucomannan powder to improve gel strength-Reference-Cited by-同舟云学术

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Low temperature and freezing pretreatment for konjac glucomannan powder to improve gel strength

Published:2022-12 Issue: Volume:222 Page:1578-1588
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Chen Jie,Yang Xiaoyi,Xia Xiaolu,Wang Lin,Wu Shuyi,Pang Jie

Funder

China Postdoctoral Science Foundation

Natural Science Foundation of Fujian Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference47 articles.

1. Health-promoting effects of konjac glucomannan and its practical applications: a critical review;Devaraj;Int. J. Biol. Macromol.,2019

2. A review on konjac glucomannan gels: microstructure and application;Yang;Int. J.Mol. Sci.,2017

3. Konjac glucomannan (kgm), deacetylated kgm (da-kgm), and degraded kgm derivatives: a special focus on colloidal nutrition;Shuxin;J. Agric. Food Chem.,2021

4. Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation;Jiang;Food Hydrocoll.,2022

5. Freezing influence on physical properties of glucomannan hydrogels;Genevro;Int. J. Biol. Macromol.,2019

Cited by 9 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. Effect of sodium alginate on freeze-thaw stability of deacetylated konjac glucomannan gel;Journal of Food Engineering;2024-12

2. Constructing gellan gum/konjac glucomannan/wheat fiber composite hydrogel to simulate edible cartilage by ionic cross-link and moisture regulation;Food Research International;2024-07

3. Biopolymer electrolyte from banana powder-konjac glucomannan for zinc-ion batteries;International Journal of Biological Macromolecules;2024-07

4. Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system;International Journal of Biological Macromolecules;2024-02

5. Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels;Food Research International;2023-12

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