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30 积分 2025-07-15 加入
Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch
14天前
已完结
Associations of like and unlike polysaccharides: Mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and related systems
4个月前
已完结
Stability and phase behavior of konjac glucomannan-milk systems
6个月前
已完结
Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer
6个月前
已完结
Enhancing frozen fish quality through polysaccharide-ice glazing: Insights from physical properties and preservation effects
6个月前
已完结
Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
6个月前
已完结
Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications
7个月前
已完结
Low temperature and freezing pretreatment for konjac glucomannan powder to improve gel strength
7个月前
已完结
A Novel Konjac Powder with High Compressibility, High Water-Holding Capacity, and High Expansion Force
7个月前
已完结
Physicochemical properties of konjac glucomannan extracted from konjac flour by a simple centrifugation process
7个月前
已完结
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