Results 51 to 60 of about 3,671 (176)
3D Bioprintability of Konjac Glucomannan Hydrogel
Medžiagotyra, 2019 Konjac glucomannan has potential applications in bio-printing, due to its unique properties, such as high viscosity, water-holding capacity and easy gelatinization. In this study, the rheological properties, i.e.
Yulong WANG +6 more
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ChemFoodChem, Volume 2, Issue 2, June 2026.Cassava starch films were functionalized with Ucuúba fat and cellulose nanocrystals to tailor wettability, optical, mechanical, and barrier properties. Integrating Amazonian bioresources with nanotechnology enables sustainable edible coatings with tunable performance for fresh food preservation and enhanced UV protection.
Geovana Cristina Pinto Rodrigues +4 more
wiley +1 more source
Quality characteristics of duck jerky: combined effects of collagen and konjac
Poultry Science, 2020 : The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated.
Tae-Kyung Kim +5 more
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Determination of chain conformation of polysaccharides using a SEC‐MALLS‐Vis
Food Biomacromolecules, Volume 3, Issue 2, Page 273-280, June 2026.Abstract For polysaccharides, biological activity is associated with the chemical structure as well as the chain conformation. The chain conformation is conventionally derived from the scaling relationships between weight‐average molecular weight (Mw) and intrinsic viscosity ([η]) or the radius of gyration (Rg) or the translational diffusion ...
Xuan Li +3 more
wiley +1 more source
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Future Postharvest and Food, Volume 3, Issue 2, Page 220-233, June 2026.Litsea cubeba essential oil (LCEO) reduces blueberry rot while maintaining quality. It disrupts the cellular structure and membranes of Alternaria alternata, causing solute leakage, while simultaneously inducing reactive oxygen species (ROS) accumulation and mitochondrial membrane potential (MMP) damage in the pathogen.
Ruogu Cheng +6 more
wiley +1 more source
The KITAKANTO Medical Journal, 1959 Asthma due to inhalation of powdered ingredient of Amorphophalus konjac (Konjac flying-powder) flying from factories manufacturing konnyaku (Japanese food made from the root of this plant) was designated by us “Konjac asthma”.On 2 patients of this asthma, recently hospitalized, various tests were performed with extract of the above mentioned powder ...
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Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Comparative analysis of the structural, thermal, and textural properties of four animal‐based seafood species – salmon, scallop, squid, and snapper and their commercially available plant‐based analogues. ABSTRACT This study compares the structural and functional properties of four animal‐based seafood species such as salmon, scallop, squid, and snapper,
Deepa Agarwal +6 more
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Potensi glucomannan sebagai agen antiobesitas pada tikus dengan induksi diet tinggi lemak
Jurnal Gizi Klinik Indonesia, 2016 Background: Epidemiological studies indicate that the global prevalence of obesity has increased. Glucomannan is a water-soluble, non-starch polysaccharide, known as soluble fiber.
Choirun Nissa, Indah Juliana Madjid
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Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT While plant‐based analogs for cooked seafood are increasingly common, replicating the soft, moist, and oily texture of raw salmon sashimi remains challenging. This study developed a plant‐based salmon sashimi analog structured with hydrocolloid‐oil gels (konjac glucomannan, agar, and palm oil).
Hwabin Jung, Jungmin Oh
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