Study on Stabilizing Mechanism of Konjac Glucomannan in Tea Infusions-Reference-Cited by-同舟云学术

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Study on Stabilizing Mechanism of Konjac Glucomannan in Tea Infusions

Published:2006-11 Issue:9 Volume:71 Page:E358-E363
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Gong Jia-Shun,Liu Pei-Ying,Liu Qin-Jin

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Effect of dietary composition on lipids in serum and in liver of rats fed a cystine-excess diet.

2. SM Clegg, GO Phillips, PA Williams, GO Phillips, PA Williams, and DJ Wedlock . 1990 . In: editors. Gums and stabilisers for the food industry , 5th ed . Oxford: IRL Press, p463 .

Cited by 12 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. Konjac glucomannan-dihydromyricetin complex improves viscosity and hydration capacity of konjac glucomannan as well as the thermal stability of dihydromyricetin;International Journal of Biological Macromolecules;2023-07

2. The impact of konjac glucomannan on the physical and chemical stability of walnut oil‐in‐water emulsions coated by whey proteins;Journal of the Science of Food and Agriculture;2022-01-20

3. Preparation and antitumor activity of selenium-modified glucomannan oligosaccharides;Journal of Functional Foods;2020-02

4. Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides;Food Hydrocolloids;2020-01

5. Effect of saccharides on sediment formation in green tea concentrate;LWT;2017-05

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