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Xiaoxuan Chen1, Yingfeng Zhang1, Chunan Sun1

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

Food chemistry
|November 7, 2025
PubMed
概括

控制凝动力学,包括逐渐脱乙和较低的温度,显著减少konjac糖甘 (KGM) 凝中的协同作用. 这提高了KGM凝的稳定性,提高了网络的统一性,并延迟了水的释放.

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