| [1] |
CHEN Xiaohan, PANG Jie, WU Chunhua.
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid
[J]. FOOD SCIENCE, 2021, 42(7): 232-239.
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| [2] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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| [3] |
YU Yimin, XIA Qiang, YANG Linlin, LIN Boyu, LU Yinyin, CAO Jinxuan, CAI Zhendong, PAN Daodong.
Effect of Replacement of Pork Back Fat by Konjac Glucomannan-Curdran Gum Composite Gel on the Quality Characteristics of Emulsified Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 46-53.
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| [4] |
CHEN Xiaohan, PANG Jie.
Fabrication of pH-Responsive Hydrogels Composed of Chitosan-Fulvic Acid Microparticles and Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(12): 8-16.
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| [5] |
GUO Jinying, HE Yijie, HAN Sihai, REN Guoyan, WU Ying, LUO Denglin, LIU Jianxue.
Effects of Konjac Glucomannan on the Structural and Functional Properties of Gluten in Frozen Wheat Dough
[J]. FOOD SCIENCE, 2019, 40(24): 33-39.
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| [6] |
JIANG Guangyang, XIAO Liyuan, WANG Zhangying, CHEN Anjun, WU Hejun, ZHANG Zhiqing.
Development and Application of Intelligent Indicator Films Using Blended Film-Forming Solutions Combined with Purple Sweet Potato Anthocyanins
[J]. FOOD SCIENCE, 2019, 40(13): 267-273.
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| [7] |
CAI Panfu, LI Bing, LIANG Yi, LI Lin, WANG Xue, ZENG Yongxin.
Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles
[J]. FOOD SCIENCE, 2018, 39(5): 8-13.
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| [8] |
LI Meiying, FENG Guanping, XU Zhenlin, SUN Yuanming.
Effect of Gamma Irradiation on the Prebiotic Functions of Konjac Glucomannan
[J]. FOOD SCIENCE, 2018, 39(11): 83-88.
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| [9] |
XIE Jianhua, XIE Bingqing, PANG Jie, ZHANG Min, LIN Changqing, ZHANG Guiyun.
Interactions between Konjac Gum and Whey Protein
[J]. FOOD SCIENCE, 2017, 38(5): 98-103.
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| [10] |
DENG Liling, ZHANG Shuai, SONG Qian, ZHONG Geng.
Effect of Addition of Konjac Glucomannan to Egg Curd on Its Quality
[J]. FOOD SCIENCE, 2017, 38(23): 106-112.
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| [11] |
LIU Xuanbo, GAN Jing, NIRASAWA Satoru, YIN Lijun, PANG Zhihua, CHENG Yongqiang.
Impact of Konjac Glucomannan on the Quality of Chinese Steamed Bread
[J]. FOOD SCIENCE, 2017, 38(21): 100-105.
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| [12] |
HUANG Yangmin, SUN Ye, GENG Siyi, ZHAO Hang, ZHOU Yan, JU Qiaoling, TU Kang.
Effect of Konjac Glucomannan Composite Coating on the Preservation of Fresh-Cut Lotus Root
[J]. FOOD SCIENCE, 2016, 37(8): 266-271.
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| [13] |
XU Xiaoping, ZHANG Yaning, FAN Qiao, CHEN Hourong, ZHANG Fusheng.
Optimization of the Formulation of Konjac Glucomannan-Soybean Protein Isolate Mixed Gel by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(4): 44-50.
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| [14] |
CHEN Yuying, CHEN Xiaodong, SHI Mengxuan, LU Meiling, ZHAO Luhai, LI Yuan.
Preparation and Application of TEMPO-Oxidized Konjac Glucomannan Micropsheres in Delivery of Food Bioactives
[J]. FOOD SCIENCE, 2016, 37(2): 1-6.
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| [15] |
JIANG Mingfeng, XIAO Man, NI Xuewen, YAN Wenli, KUANG Ying, SHEN Yue, JIANG Fatang.
Interactions between Konjac Glucomannan and Curdlan
[J]. FOOD SCIENCE, 2016, 37(19): 54-58.
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