Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan
International Journal of Biological Macromolecules,
Год журнала:
2024,
Номер
277, С. 134423 - 134423
Опубликована: Авг. 7, 2024
Язык: Английский
Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs
International Journal of Biological Macromolecules,
Год журнала:
2025,
Номер
unknown, С. 140094 - 140094
Опубликована: Янв. 1, 2025
Язык: Английский
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Gels,
Год журнала:
2025,
Номер
11(3), С. 155 - 155
Опубликована: Фев. 20, 2025
In
the
new
global
landscape
of
population,
environmental,
and
energy
sustainability,
manufacture
future
food
products
that
meet
human
nutritional
health
needs
is
a
major
challenge.
Biomimetic
food,
as
type
has
made
significant
progress
in
use
plant
proteins
other
ingredients
to
mimic
animal
it
also
achieved
important
results
sensory
properties.
study
biomimetic
foods,
colloids
play
an
irreplaceable
role
key
framework
for
building
structures.
this
paper,
we
first
review
recent
research
on
fields
plant-based
animal-based
3D
printed
food.
Then,
mechanism
action,
application
effects,
quality
improvement
strategies
are
deeply
analyzed.
Finally,
directions
prospects
envisioned.
This
paper
aims
give
theoretical
support
practical
guidance
development
through
above
elaboration,
deal
with
current
problems
by
means
unique
properties
colloids,
open
up
ideas
innovation,
then
promote
further
field
Язык: Английский
Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels
Foods,
Год журнала:
2025,
Номер
14(5), С. 767 - 767
Опубликована: Фев. 24, 2025
Soybean
protein
isolates
(SPIs)
have
been
widely
studied
because
of
their
excellent
gel-forming
properties.
However,
unstable
gel
structures
and
poor
strength
limit
applications
in
the
food
industry.
To
address
this,
konjac
glucomannan
(KGM)
oxidized
chitin
nanocrystals
(O-ChNCs)
were
introduced
into
SPI-based
hydrogels
to
enhance
mechanical
The
present
study
investigated
effects
incorporating
KGM
O-ChNCs
on
physical
properties
microstructure
SPI
hydrogels,
as
well
possible
underlying
mechanisms.
rheological
behavior
test
solution
demonstrated
that
viscoelastic
sol
enhanced
upon
KGM.
Scanning
electron
microscopy
showed
highly
compact
uniformly
distributed
with
addition
Gel
textural
property
tests
hardness
102.57
±
1.91
g/cm2
545.29
6.84
g.
effectively
filled
hydrogel
network,
while
entanglement
between
molecular
chains
formed
intermolecular
hydrogen
bonds.
Therefore,
this
provides
an
important
basis
for
introduction
biomedical
industries.
Язык: Английский
Synergistic kappa-carrageenan/konjac-glucomannan hydrogels for the tunable and controlled release of biomimetic nanoparticles
Oshrat Regev-Yehishalom,
Or Peleg-Evron,
Assaf Zinger
и другие.
International Journal of Biological Macromolecules,
Год журнала:
2025,
Номер
unknown, С. 141461 - 141461
Опубликована: Фев. 1, 2025
Язык: Английский
A konjac glucomannan/ gelatin film integrated with rosemary essential oil and ginger essential oil-loaded bacterial cellulose: Preparation, characterization, and application in sea bass (Lateolabrax maculatus) packaging
Food Chemistry,
Год журнала:
2025,
Номер
478, С. 143604 - 143604
Опубликована: Фев. 27, 2025
Язык: Английский
Investigation of modified adzuki bean flavored milk formulations with hydrocolloids to improve sedimentation and overall quality
Applied Food Research,
Год журнала:
2024,
Номер
4(2), С. 100492 - 100492
Опубликована: Сен. 6, 2024
Язык: Английский
Konjac Glucomannan‐Based Edible Films: Method, Properties, and Applications
Journal of Food Process Engineering,
Год журнала:
2024,
Номер
47(12)
Опубликована: Дек. 1, 2024
ABSTRACT
Konjac
glucomannan
(KGm)
has
emerged
as
a
promising
candidate
in
the
realm
of
sustainable
packaging
materials
due
to
its
biodegradability,
biocompatibility,
and
unique
chemical
properties.
Derived
from
konjac
plant
tuber,
KGm
is
primarily
composed
glucose
mannose
units
linked
by
β‐1,4
glycosidic
bonds,
which
impart
high
molecular
weight,
acetylation
levels,
functional
characteristics
such
viscosity,
gel‐forming
ability,
water
absorption
capacity.
In
food
industry,
films
serve
edible
coatings
on
fruits
vegetables,
extending
shelf
life
creating
protective
barrier
against
moisture
oxygen.
KGm‐based
are
used
controlled
release
formulations,
wound
healing
dressings,
tissue
engineering
scaffolds.
Various
manufacturing
techniques
solvent
casting,
microfluidic
spinning,
electrospinning
customize
mechanical
properties
structure
for
specific
applications.
Ongoing
research
aims
enhance
resistance
through
innovations
composite
formulations
cross‐linking
methods.
Looking
ahead,
further
developments
hold
promise
addressing
environmental
concerns
traditional
plastic
materials.
Язык: Английский