Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation
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 …
market demands. Hydrogels are considered to possess the potential to simulate connective …
Properties of the konjac glucomannan and zein composite gel with or without freeze-thaw treatment
R Lai, Y Liu, J Liu - Food Hydrocolloids, 2021 - Elsevier
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 …
combined with zein, while its properties and structure were characterized. The effect of the …
Low temperature and freezing pretreatment for konjac glucomannan powder to improve gel strength
J Chen, X Yang, X Xia, L Wang, S Wu, J Pang - International Journal of …, 2022 - Elsevier
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 …
However, the low texture properties of gel limit its further application. In this study, the effect …
Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions
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 …
Asian nations since ancient times. However, there exist a few drawbacks for this type of gels …
Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan
X Su, W Cui, Z Zhang, J Zhang, H Zhou, K Zhou, Y Xu… - Food …, 2023 - Elsevier
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 …
using konjac glucomannan (KGM) and basic amino acids (l-lysine, and l-arginine) was …
Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
Z Cheng, B Zhang, D Qiao, X Yan, S Zhao, C Jia… - Food …, 2022 - Elsevier
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 …
pharmaceutical industries, further research is needed to improve gel strength. This work …
Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system
Y Lin, L Zhang, X Li, C Zhai, J Liu, R Zhang - International Journal of …, 2024 - Elsevier
A mixed polysaccharide system is an important strategy to improve the performance of a
single polysaccharide. Herein, quaternary polysaccharide gels were prepared by konjac …
single polysaccharide. Herein, quaternary polysaccharide gels were prepared by konjac …
Freezing influence on physical properties of glucomannan hydrogels
GM Genevro, MA de Moraes, MM Beppu - International journal of biological …, 2019 - Elsevier
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 …
hydrogels. Konjac glucomannan (KGM) is a polysaccharide that has potential use in cutting …
Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment
M Li, X Hou, Y Li, K Li, D Qiao, F Jiang, F Zhu… - Food …, 2024 - Elsevier
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 …
xanthan at an appropriate ratio have gained increased interest due to its inherent versatility …
The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel
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 …
of the konjac glucomannan (KGM), the freezing-induced syneresis is getting increased …