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Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed

Wenjing Chen1, Ding An1, Shuxin Ye1

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China.

Food Chemistry
|December 13, 2024
PubMed

Keywords:
Food processingGellingHealth benefitsHydrogen bondsKonjac glucomannanPhysicochemical properties

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