Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Review of the physico-chemical characteristics and properties of konjac mannan

Katsuyoshi Nishinari, Peter A. Williams, G. O. Phillips · Food Hydrocolloids · 1992 · 263 citations

Natural Sciences, Chemistry, Physical Chemistry +4

Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

Xuezhu Du, Jing Li, Jian Chen et al. · Food Research International · 2012 · 215 citations

Pharmacy, Food Science, Carbohydrate Chemistry +5

Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels

Sanguansri Charoenrein, Orawan Tatirat, Kategunya Rengsutthi et al. · Carbohydrate Polymers · 2010 · 203 citations

Agriculture, Biochemistry, Food Science +14

Effect of extruded wheat bran on dough rheology and bread quality

Manuel Gómez, Sara Jiménez, Elena Ruiz et al. · LWT · 2011 · 176 citations

Agriculture, Food Science, Cereal Science +13

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing

Yun Zhou, Dan Zhao, Tim Foster et al. · Food Chemistry · 2013 · 175 citations

Agriculture, Biochemistry, Food Science +14