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Preparation-structure-function relationships governing syneresis behavior in alkali-induced konjac glucomannan gel

Xiaoxuan Chen1, Yingfeng Zhang1, Chunan Sun1

  • 1College of Food Science, Southwest University, Chongqing 400715, China.

Food Chemistry
|November 7, 2025
PubMed
Abstract

Keywords:
KGM gelNetwork structureSyneresis kineticsWater-holding stability

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