Preparation and Characterization of Xanthan-Modified Konjac Gel-Reference-Cited by-同舟云学术

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Preparation and Characterization of Xanthan-Modified Konjac Gel

Published:2015-03-19 Issue:2 Volume:46 Page:87-93
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Ding Baomiao¹,Xu Yanchun¹²,Xiong Honglu²,Xu Zhenming²,Tian Zhihong¹

Affiliation:

1. College of Life Science; Yangtze University; Jingzhou Hubei 434025 China

2. Hubei Daya Chemical Technology Development Co. Ltd.; Jingzhou Hubei 434000 China

Funder

National Natural Science Foundation of China

Science and Technology Program of Hubei Provincial Department of Education

Action Program of Hubei University Young Teacher Entry Enterprise

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12115/fullpdf

Reference24 articles.

1. Microbial polysaccharides and their modification approaches: A review;Ahmad;Int. J. Food Prop.,2015

2. Sulfation and biological activities of konjac glucomannan;Bo;Carbohydr. Polym.,2013

3. Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels;Brenner;Carbohyd. Polym.,2013

4. Polysaccharide hydrogels for modified release formulations;Coviello;J. Controlled Release,2007

5. Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan;Du;Food Res. Int.,2012

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1. Influence of dispersion media on the rheology and oral tribology of the konjac glucomannan/xanthan gum thickener;Journal of Food Measurement and Characterization;2024-04-10

2. Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration;Food Chemistry;2024-01

3. Formula optimization and in vitro lipid reducing activity evaluation of nutritious rice bran meal replacement powder;Journal of Food Measurement and Characterization;2023-11-16

4. Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste;Food Hydrocolloids;2023-04

5. Hydratability and improved fermentability in vitro of guar gum by combination of xanthan gum;Carbohydrate Polymers;2021-04

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