Preparation and characterization of konjac glucomannan ( <scp>KGM</scp> ) and deacetylated <scp>KGM</scp> ( <scp>Da‐KGM</scp> ) obtained by sonication-Reference-Cited by-同舟云学术

Preparation and characterization of konjac glucomannan ( KGM ) and deacetylated KGM ( Da‐KGM ) obtained by sonication

Published:2022-02-04 Issue:10 Volume:102 Page:4333-4344
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Ye Shuxin¹,Zhu Jingsong¹,Shah Bakht Ramin²^ORCID,Abel Wend‐Soo Zongo¹,Li Jing¹^ORCID,Zhan Fuchao¹,Li Bin¹³⁴

Affiliation:

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

2. University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Institute of Aquaculture and Protection of Waters České Budějovice Czech Republic

3. Hubei Collaborative Innovation Centre for Industrial Fermentation Hubei University of Technology Wuhan China

4. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education 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.11786

Reference40 articles.

1. Review of the physico-chemical characteristics and properties of konjac mannan

2. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care

3. Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: Preparation and characterization