An innovative konjac glucomannan/ κ‐carrageenan mixed tensile gel-Reference-Cited by-同舟云学术

An innovative konjac glucomannan/ κ‐carrageenan mixed tensile gel

Published:2021-02-22 Issue:12 Volume:101 Page:5067-5074
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wu Di¹,Yu Simin¹,Liang Hongshan¹,Eid Mohamed¹,Li Bin¹^ORCID,Li Jing¹^ORCID,Mao Jin²

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan China

2. National Reference Laboratory for Agricultural Testing PR China, Key Laboratory of Detection for Mycotoxins (Ministry of Agriculture), Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Ministry of Agriculture) Oil Crops Research Institute, Chinese Academy of Agricultural Sciences Wuhan China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11151

Reference33 articles.

1. Study on the Kinetics for Enzymatic Degradation of a Natural Polysaccharide,Konjac Glucomannan

2. Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum

3. Detailed examination of the branched structure of konjac glucomannan;Meada M;Agric Biol Chem,1980

4. Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

5. Recent advances in the understanding of heat set gelling polysaccharides

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