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Construction of alkali-induced rice protein/konjac glucomannan hydrogel and its application in gel candy

Jing Zhang1, Xiangrui Li1, Wenfei Xiong1

  • 1College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Food Chemistry
|October 28, 2025
PubMed

Keywords:
Gel candyHydrogelKonjac glucomannanRheological propertiesRice protein

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