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Investigation of the gelation mechanism in .kappa.-carrageenan/konjac mannan mixtures using differential scanning calorimetry and electron spin resonance spectroscopy
Effects of Synergistic Modification of Alkalis and Guar Gum on the Pasting, Rheological and Microstructural Properties of Germinated Highland Barley Starch Gels
Variations in cell wall monosaccharide composition during seed development in Coffea arabica L. Comparison between Coffea arabica var. Bourbon and Coffea arabica var. Laurina
Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review
Alkali-heat treatment synergistic gelation of yeast protein and konjac glucomannan/xanthan gum: Molecular mechanism and its application in 3D-printed meat analogs
Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels
The gelation mechanism and network structure of polysaccharide food gels as studied from macroscopic, microscopic to molecular levels — A review of methodologies
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
Comparative study on glucomannans with different structural characteristics: Functional properties and intestinal production of short chain fatty acids
Comparative study on the effect of inhibitory methods on the color and gelation properties of alkali induced heat-set konjac gel from Amorphophallus bulbifer
Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure
Morphology, Structure, Miscibility, and Properties of Wholly Soy-Based Semi-interpenetrating Polymer Networks from Soy–Oil–Polyol-Based Polyurethane and Modified Soy Protein Isolate
Preparation and characterization of a novel superabsorbent of konjac glucomannan-poly(acrylic acid) with trimethylolpropane trimethacrylate cross-linker
On the interaction of softwood hemicellulose with cellulose surfaces in relation to molecular structure and physicochemical properties of hemicellulose
Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review
Effect of Metal Ion Types in Alkaline Agents on the Physical Properties of Konjac Gel: Dynamic Viscoelasticity Measurement Using a Rotational Rheometer
Effect of Acetylation on Stability to Retrogradation of Starch Extracted from Wild Polynesian Arrowroot (Tacca leontopetaloides (L.) Kuntze) for Utilization as Adhesive on Paper
Partial Enzymatic Hydrolysis of Glucomannan and Its Mathematical Model
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