Structural and Mechanical Properties of Konjac Glucomannan Gels and Influence of Freezing-Thawing Treatments on Them

Freezing has been widely used for long-term food preservation. However, freezing-thawing (FT) treatment usually influences the texture and structure of food gels such as konjac. For their texture control after FT treatment, it is important to clarify the structural change of food gels during the FT...

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Detalles Bibliográficos
Autores principales: Takeno, Hiroyuki, Hashimoto, Ryuki, Lu, Yunqiao, Hsieh, Wen-Chuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9506355/
https://www.ncbi.nlm.nih.gov/pubmed/36145848
http://dx.doi.org/10.3390/polym14183703

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9506355/
https://www.ncbi.nlm.nih.gov/pubmed/36145848
http://dx.doi.org/10.3390/polym14183703

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