Effects of Xanthan Addition on the Gel Properties and Gel Mechanism of Alkaline-Induced Konjac Glucomannan Gels

LI XiaoFei,LI PeiYuan,LI AnQi,YU WenYan,GUO Chuo,YANG Xi,GUO YuRong

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Scientia Agricultura Sinica ›› 2020, Vol. 53 ›› Issue (14) : 2941-2955. DOI: 10.3864/j.issn.0578-1752.2020.14.017
FOOD SCIENCE AND ENGINEERING

Effects of Xanthan Addition on the Gel Properties and Gel Mechanism of Alkaline-Induced Konjac Glucomannan Gels

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2020, 53(14): 2941-2955 https://doi.org/10.3864/j.issn.0578-1752.2020.14.017

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