Formation of high amylose corn starch/konjac glucomannan composite film with improved mechanical and barrier properties.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2020.117039
Abstract: Recently, starch-based packaging materials have become one of research hot points. In the present study, glycerol-plasticized composite films based on high amylose corn starch (HCS) and konjac glucomannan (KGM) were developed. The influence of KGM… read more here.
Keywords: kgm; high amylose; corn starch; amylose corn ... See more keywords
Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110384
Abstract: Abstract The purpose of this study was to investigate the effect of konjac glucomannan (KGM) and microparticulated whey protein-based fat replacers (WPFR) on low-fat Mozzarella cheese. The textural properties, meltability, color, microstructure and pizza bake… read more here.
Keywords: kgm; low fat; whey protein; fat mozzarella ... See more keywords
Ultra-Light GO@KGM Aerogels for Oil–Water Separation Based on CVD Modification
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DOI: 10.1021/acsomega.2c01080
Abstract: Nowadays, oil pollution of water caused by illegal discharges or accidental events occurs frequently, and the waste of resources and environmental pollution cannot be ignored, so effective oil–water separation methods are needed to cope with… read more here.
Keywords: kgm; water; water separation; oil ... See more keywords
Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough
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DOI: 10.1021/acsomega.9b00061
Abstract: Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free… read more here.
Keywords: hydrolysis; kgm; konjac glucomannan; addition ... See more keywords
Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets
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DOI: 10.3390/foods11101437
Abstract: The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products… read more here.
Keywords: oil; oil absorption; safety hazard; formation ... See more keywords