The Properties of Thin Films Based on Chitosan/Konjac Glucomannan Blends. [PDF]
Polymers (Basel)Kulka-Kamińska K, Sionkowska A.
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Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel. [PDF]
FoodsBai C, Liu R, Shen L, Zhuang Y, Hu J.
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Effect of Konjac Glucomannan with Different Molecular Weights on the Structural Characteristics and Gel Properties of Antarctic Krill Myofibrillar Protein during Frozen Storage. [PDF]
ACS OmegaWang J +7 more
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Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan. [PDF]
FoodsLi S, Zhang W, Zhang M, Guan L, Ye G.
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Injectable exosome-reinforced konjac glucomannan composite hydrogel for repairing cartilage defect: activation of endogenous antioxidant pathways. [PDF]
Regen BiomaterYe C +6 more
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Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration. [PDF]
FoodsTang J +8 more
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Storage stability of konjac glucomannan/curdlan films at low temperature and its coating for the preservation of cucumbers. [PDF]
J Food SciTian R +6 more
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A Review on Konjac Glucomannan Gels: Microstructure and Application
International Journal of Molecular Sciences, 2017 Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in
Yafeng Zheng, Jie Pang, Yi Yuan
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