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Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by

Dongling Qiao1, Man Luo2, Yishen Li2

  • 1Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.

Food Chemistry
|September 1, 2023
PubMed

Keywords:
Ca(2+)Konjac glucomannanNa(+)Xanthan gum

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