Related references
Note: Only part of the references are listed.Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel
Yu Hou et al.
FOOD HYDROCOLLOIDS (2022)
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein
Xinli Ran et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)
Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity
Sha Liu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation
Sha Jiang et al.
FOOD HYDROCOLLOIDS (2022)
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment
Jiwei Kuang et al.
JOURNAL OF CEREAL SCIENCE (2022)
Gelation behaviors of the konjac gum from different origins: A.guripingensis and A.rivirei
Qing Huang et al.
FOOD HYDROCOLLOIDS (2021)
Microstructural changes during alkali- and heat induced gelation of konjac glucomannan
Tao Zhang et al.
FOOD HYDROCOLLOIDS (2021)
The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel
Longchen Shang et al.
FOOD HYDROCOLLOIDS (2021)
Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan
Uma Buda et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Incorporation of Oxidized Pectin to Reinforce Collagen/Konjac Glucomannan Hydrogels Designed for Tissue Engineering Applications
Marjan Ghorbani et al.
MACROMOLECULAR RESEARCH (2021)
Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties
Ying Liang et al.
FOOD CHEMISTRY (2021)
Properties of the konjac glucomannan and zein composite gel with or without freeze-thaw treatment
Rui Lai et al.
FOOD HYDROCOLLOIDS (2021)
Preparation and characterization of konjac glucomannan and gum arabic composite gel
Zhenyu Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk
Lilan Xu et al.
FOOD HYDROCOLLOIDS (2020)
Nuclear magnetic resonance surface relaxivity and its advanced application in calculating pore size distributions
Peiqiang Zhao et al.
MARINE AND PETROLEUM GEOLOGY (2020)
Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels
Shuai Jiang et al.
FOOD CHEMISTRY (2020)
Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations
Jing-Kun Yan et al.
FOOD HYDROCOLLOIDS (2020)
Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health
Deepak Kumar Verma et al.
FOOD RESEARCH INTERNATIONAL (2020)
Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions
Xi Yang et al.
FOOD HYDROCOLLOIDS (2020)
Influence of two functional dextrins on the gel properties of kappa-carrageenan
Chao Yuan et al.
FOOD RESEARCH INTERNATIONAL (2020)
Proanthocyanidin-crosslinked collagen/konjac glucomannan hydrogel with improved mechanical properties and MRI trackable biodegradation for potential tissue engineering scaffolds
Jinlin Chen et al.
JOURNAL OF MATERIALS CHEMISTRY B (2020)
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
Yijie He et al.
FOOD CHEMISTRY (2020)
Curdlan enhances the structure of myosin gel model
Qianru Li et al.
FOOD SCIENCE & NUTRITION (2019)
Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel
Youyou Jiang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions
Weijian Ye et al.
MATERIALS (2019)
Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C
Yinong Wei et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Effect of polysaccharide chain conformation on ultrasonic degradation of curdlan in alkaline solution
Yi-Ching Cheung et al.
CARBOHYDRATE POLYMERS (2018)
Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel
Yun Zhou et al.
FOOD CHEMISTRY (2018)
Effects of sodium carbonate and potassium carbonate on colloidal properties and molecular characteristics of konjac glucomannan hydrogels
Xuanbo Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Construction and evaluation of fibrillar composite hydrogel of collagen/konjac glucomannan for potential biomedical applications
Jiayuan Tang et al.
REGENERATIVE BIOMATERIALS (2018)
Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp IFO 13140 and determination of its rheological properties with food applicability
Camila Sampaio Mangolim et al.
FOOD CHEMISTRY (2017)
Recent progress on curdlan provided by functionalization strategies
Zhixiang Cai et al.
FOOD HYDROCOLLOIDS (2017)
A Review on Konjac Glucomannan Gels: Microstructure and Application
Dan Yang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein
Wenjie Jian et al.
CARBOHYDRATE POLYMERS (2016)
Cellulosimicrobium cellulans strain E4-5 enzymatic hydrolysis of curdlan for production of (1 → 3)-linked β-D-glucan oligosaccharides
Yunbin Fu et al.
CARBOHYDRATE POLYMERS (2015)
The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel
Chunhua Wu et al.
FOOD CHEMISTRY (2015)
Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase
Yaqin Hu et al.
FOOD CHEMISTRY (2015)
Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 degrees C) treatment
Tao Zhang et al.
FOOD HYDROCOLLOIDS (2015)
Properties, Chemistry, and Applications of the Bioactive Polysaccharide Curdlan
Ruoran Zhang et al.
BIOMACROMOLECULES (2014)
Structural characterization and properties of konjac glucomannan/curdlan blend films
Chunhua Wu et al.
CARBOHYDRATE POLYMERS (2012)
Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan
Xuezhu Du et al.
FOOD RESEARCH INTERNATIONAL (2012)
Advantages of high pressure sterilisation on quality of food products
AA Matser et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Recent advances in the understanding of heat set gelling polysaccharides
K Nishinari et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Share Paper
