Concepedia

Construction and characterisation of mung bean protein isolate/carboxymethyl konjac glucomannan sodium hydrogels: Gel properties, structural properties, microstructure, sodium salt release, and 3D printing

Kexin Zhang, Zhifeng Tan, Qingyi Zhang, Qiong Wu, Jiaxin Zhao, Wensi Xu, Yuxin Liu, Xiaoyang Liu, Dayong Zhou, Deyang Li

Food Chemistry · 2025 · 29 citations · 28 references

DOI

Concepts

References

28

A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.5K citations · Full text

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Physicochemical, functional, and biological properties of water-soluble polysaccharides from Rosa roxburghii Tratt fruit

Lei Wang, Bin Zhang, Jie Xiao et al. · Food Chemistry · 2018 · 452 citations

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Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior

Xinbo Zhuang, Lijian Wang, Xiping Jiang et al. · Food Chemistry · 2020 · 157 citations

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Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Xinli Ran, Xiaowei Lou, Haiqi Zheng et al. · Innovative Food Science & Emerging Technologies · 2021 · 156 citations

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Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films

Le Wang, Man Xiao, Shuhong Dai et al. · Carbohydrate Polymers · 2013 · 129 citations

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