Specific foods such as connective tissue analogues are increasingly popular for the growing
market demands. Hydrogels are considered to possess the potential to simulate connective …

In this study, a novel composite gel was fabricated from Konjac glucomannan (KGM)
combined with zein, while its properties and structure were characterized. The effect of the …

Konjac glucomannan (KGM) gel has attracted widespread interest in the field of food.
However, the low texture properties of gel limit its further application. In this study, the effect …

Alkali induced konjac glucomannan (KGM) gels have been a popular food item in many
Asian nations since ancient times. However, there exist a few drawbacks for this type of gels …

To explore greener modifier of konjac glucomannan, a new type of thermal irreversible gel
using konjac glucomannan (KGM) and basic amino acids (l-lysine, and l-arginine) was …

Although gelatin-based composite gels have been widely used in the food and
pharmaceutical industries, further research is needed to improve gel strength. This work …

A mixed polysaccharide system is an important strategy to improve the performance of a
single polysaccharide. Herein, quaternary polysaccharide gels were prepared by konjac …

Freezing is an interesting technique to modify the mechanical properties and morphology of
hydrogels. Konjac glucomannan (KGM) is a polysaccharide that has potential use in cutting …

Synergistic interaction gels (SIGs) formed by mixing konjac glucomannan (KGM) and
xanthan at an appropriate ratio have gained increased interest due to its inherent versatility …

As freeze-thaw processing has become an emerging way to regulate the texture properties
of the konjac glucomannan (KGM), the freezing-induced syneresis is getting increased …