Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel-Reference-Cited by-同舟云学术

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Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel

Published:2022-12 Issue: Volume:222 Page:2709-2718
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Han Zhu Tao,Long Wen Min,Zhang Tie Hua,Dong Zhou Yong,Yan Jia Xin

Funder

Jilin University

Jilin Province Development and Reform Commission

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

1. Research on rheological properties and application of Oviductus ranae [D];Qing,2012

2. Influence of strain and fermentation time on the production, composition, and properties of xanthan gum;Miranda;J. Appl. Polym. Sci.,2019

3. Xanthan gum: production, recovery, and properties;Garcia;Biotechnol. Adv.,2000

4. Characterization of xanthan gum produced from glycerol by a mutant strain Xanthomonas campestris CCTCC M2015714;Wang;Carbohydr. Polym.,2017

5. Review of xanthan gum production from unmodified starches by Xanthomonas comprestris sp;Rosalam;Enzym. Microb. Technol.,2006

Cited by 8 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. Comparative study of the rheology and texture of konjac glucomannan-xanthan gum complexes in water and simulated gastric fluid and their effect on gastric emptying;Food Hydrocolloids;2024-12

2. Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization;Food and Bioproducts Processing;2024-09

3. 3D printing of prawn mimics with faba proteins: The effects of transglutaminase and curdlan gum on texture;International Journal of Biological Macromolecules;2024-08

4. Sustained release behavior of lysozyme based on konjac glucomannan/κ-carrageenan composite hydrogels;LWT;2024-06

5. Effects of Konjac Gum on Physicochemical, Rheological, Textural Properties, and In Vitro Digestibility of Purple Potato Starch;Starch - Stärke;2024-04-19

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