Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration

Qiao, Dongling; Luo, Man; Li, Yishen; Jiang, Fatang; Zhang, Binjia; Xie, Fengwei

doi:10.1016/j.foodchem.2023.137237

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.137237

|View full text |Cite

Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration

Dongling Qiao,

Man Luo,

Yishen Li

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article5

Relationship

Self Cite0

Independent5

Authors

Journals

Cited by 8 publications

References 45 publications

(52 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications

McClements

2024

Advances in Colloid and Interface Science

View full text Add to dashboard Cite

Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications

McClements

2024

Advances in Colloid and Interface Science

View full text Add to dashboard Cite

Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength

Qiao,

Li,

Luo

et al. 2024

Food Hydrocolloids

View full text Add to dashboard Cite

Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy

Lin,

Li,

Liu

et al. 2024

Food Hydrocolloids

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration

Cited by 8 publications

References 45 publications

Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications

Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications

Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength

Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy

Contact Info

Product

Resources

About