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628 积分 2024-09-12 加入
Modifications of konjac glucomannan for diverse applications
2天前
已完结
Deacetylation enhances the structure and gelation properties of konjac glucomannan/soy protein isolate cold-set gels
2天前
已完结
Enhancing freeze-thaw stability of frozen dough with deacetylated Konjac glucomannan: The role of degree of deacetylation
2天前
已完结
Characterization of calcium alginate/ deacetylated konjac glucomannan blend films prepared by Ca2+ crosslinking and deacetylation
2天前
已完结
A kinetic model of the gelation of konjac glucomannan induced by deacetylation
2天前
已完结
The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system
2天前
已完结
Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan
2天前
已完结
Properties of whey protein isolation/konjac glucomannan composite gels: Effects of deacetylation degrees
2天前
已完结
Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree
2天前
已完结
Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
2天前
已完结
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