Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review
Background Due to high water content, low calorie and appealing textural characteristics,
gel-related foods have recently obtained great interest in the food industry. Compared with …
gel-related foods have recently obtained great interest in the food industry. Compared with …
Konjac glucomannan: A review of structure, physicochemical properties, and wound dressing applications
N Zhou, S Zheng, W Xie, G Cao… - Journal of Applied …, 2022 - Wiley Online Library
Natural bio‐based materials used in wound dressings have been continuously developed in
recent years, and have certain advantages in water retention, biocompatibility, and …
recent years, and have certain advantages in water retention, biocompatibility, and …
Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure
K Zhang, X Tian, R Shen, K Zhao, Y Wang, Y Zhang… - Food …, 2023 - Elsevier
In this study, the reinforcement effects of carboxymethylated cellulose nanofibrils (CNF) with
different carboxyl degree of substitution (0, 0.36, 0.72, and 1.24 mmol/g) on microstructure …
different carboxyl degree of substitution (0, 0.36, 0.72, and 1.24 mmol/g) on microstructure …
Gelation melioration with synergistic interaction between κ-carrageenan and senna tora gum mixed gel
J Fang, F Jiang, X Xu, Q Xiao, Q Yang, F Chen… - Food Hydrocolloids, 2024 - Elsevier
This study aimed to explore the synergistic effect between κ-carrageenan (KC) and senna
tora gum (STG). Firstly, we found that the texture parameters, freeze-thaw stability and …
tora gum (STG). Firstly, we found that the texture parameters, freeze-thaw stability and …
Thermo-irreversible emulsion gels based on deacetylated konjac glucomannan and methylcellulose as animal fat analogs
H Jeong, J Lee, YJ Jo, MJ Choi - Food Hydrocolloids, 2023 - Elsevier
As animal-fat analogs, polysaccharide-emulsion gels with different ratio of methylcellulose
(MC) to deacetylated konjac glucomannan (DKG) ratios (DKG: MC= 2: 8–8: 2) were …
(MC) to deacetylated konjac glucomannan (DKG) ratios (DKG: MC= 2: 8–8: 2) were …
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 …
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source
In this study, a novel gelling polysaccharide with a yield of~ 6.7%(dry basis) was obtained
from Nicandra physalodes (Linn.) Gaertn. seeds, and subsequent structural analysis …
from Nicandra physalodes (Linn.) Gaertn. seeds, and subsequent structural analysis …
Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate
L Zhan, G Lan, Y Wang, S Xie, S Cai, Q Liu… - International Journal of …, 2024 - Elsevier
To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan
(KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and …
(KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and …
Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels
A Li, C Guo, X Li, P Li, X Yang, Y Guo - Food Hydrocolloids, 2021 - Elsevier
Designing composite food gels with polysaccharide-protein mixtures as building materials
has recently attracted increasing attention in the food industry. By this way, it is feasible to …
has recently attracted increasing attention in the food industry. By this way, it is feasible to …
Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation …
Synergistic interaction gels could be formed by synergistic type-A and type-B bindings
between konjac glucomannan (KGM) and xanthan during cooling. Adding salt ions …
between konjac glucomannan (KGM) and xanthan during cooling. Adding salt ions …