The effects of soybean dietary fiber (SDF) on the gel properties of konjac glucomannan/κ-
carrageenan (KGM/κ-CA) were assessed. The addition of SDF significantly changed the …

BACKGROUND Konjac glucomannan (KGM) showed a synergistic interaction with κ‐
carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in …

BACKGROUND Mixtures of carrageenan and konjac gum are useful for specific applications
in gel‐based foods. Focusing on the changes of textural and structural properties, the effects …

The effects of cyclodextrins (CDs) on the gelation behavior of κ-carrageenan/konjac
glucomannan (KC/KGM) composite gel were evaluated. The steady shear rheology result …

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 …

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 …

The impact of cyclodextrins (CDs) on physical properties of the compound gel of κ-
carrageenan/konjac glucommanan (KC/KGM) was investigated by texture profile analysis …

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 …

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 …