Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan-Reference-Cited by-同舟云学术

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Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan

Published:2024-05 Issue: Volume:150 Page:109651
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Yuanyuan,Zhang Xinshuai,Li Sha^ORCID,An Ding,Liang Hongshan,Li Bin,Li Jing^ORCID

Funder

Ministry of Science and Technology of the People's Republic of China

Hubei Province Natural Science Foundation

National Key Research and Development Program of China

Science Fund for Distinguished Young Scholars of Hunan Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

1. Depolymerization of sodium alginate under hydrothermal conditions;Aida;Carbohydrate Polymers,2010

2. A small-angle X-ray-scattering study of the annealing and gelatinization of starch;Cameron;Polymer,1992

3. Air packaging is obviously beneficial to the heterogeneous hygrothermal degradation of konjac glucomannan;Chen;International Journal of Biological Macromolecules,2022

4. An efficient and simple approach for the controlled preparation of partially degraded konjac glucomannan;Chen;Food Hydrocolloids,2020

5. The structure of soy soluble polysaccharide in aqueous solution;Chivero;Food Hydrocolloids,2014

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