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Journal Abstract Search

255 related items for PubMed ID: 34151431

  • 1. Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles.
    Ge Z, Wang W, Gao S, Xu M, Liu M, Wang X, Zhang L, Zong W.
    J Sci Food Agric; 2022 Jan 30; 102(2):644-652. PubMed ID: 34151431
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.
    Yu AHM, Phoon PY, Ng GCF, Henry CJ.
    J Food Sci; 2020 Oct 30; 85(10):3026-3033. PubMed ID: 32940358
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  • 3. Physicochemical and in vitro digestibility properties on complexes of fermented wheat starches with konjac gum.
    Fan X, Li X, Hu J, Cheng Z, Wang X, Hu X.
    Int J Biol Macromol; 2021 Oct 01; 188():197-206. PubMed ID: 34358604
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  • 4. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.
    Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C.
    Int J Biol Macromol; 2022 Nov 30; 221():1228-1237. PubMed ID: 36087756
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  • 5. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
    Meng K, Gao H, Zeng J, Zhao J, Qin Y, Li G, Su T.
    J Sci Food Agric; 2021 Aug 15; 101(10):4373-4379. PubMed ID: 33417243
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  • 6. Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel.
    Zhou Y, Zhao D, Winkworth-Smith CG, Foster TJ, Nirasawa S, Tatsumi E, Cheng Y.
    Carbohydr Polym; 2015 Feb 13; 116():182-8. PubMed ID: 25458288
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  • 10. Retrogradation-induced physicochemical changes in pre-cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure.
    Jeong S, Lee S.
    J Sci Food Agric; 2024 Mar 15; 104(4):2406-2416. PubMed ID: 37961837
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  • 11. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care.
    Behera SS, Ray RC.
    Int J Biol Macromol; 2016 Nov 15; 92():942-956. PubMed ID: 27481345
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  • 12. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds.
    Zhao F, Guo J, Zhang G, Zhang L.
    Food Res Int; 2024 Nov 15; 195():114962. PubMed ID: 39277233
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  • 13. Modifications of konjac glucomannan for diverse applications.
    Zhu F.
    Food Chem; 2018 Aug 01; 256():419-426. PubMed ID: 29606469
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  • 15. Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics.
    Zhao Y, Wang J, He R, Ren Y, Fu J, Zeng Y, Zhang K, Zhong G.
    Carbohydr Polym; 2024 Dec 15; 346():122570. PubMed ID: 39245477
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  • 16. An innovative konjac glucomannan/κ-carrageenan mixed tensile gel.
    Wu D, Yu S, Liang H, Eid M, Li B, Li J, Mao J.
    J Sci Food Agric; 2021 Sep 15; 101(12):5067-5074. PubMed ID: 33570768
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