Synergistic effects of konjac glucomannan and ultrasound treatment on inhibiting retrogradation and modifying structural properties of quinoa starch gels

已完结 10 由有何不可发布于 2026/7/17 20:52:28

DOI:10.1016/j.foodchem.2026.149518
作者：Jiaxin Duan , Lijuan Wang , Can Lu , Jie Guo , Nan Han , Hang Xiao , Yuanyuan Chen , Denglin Luo , Jinying Guo
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study investigated the effects of konjac glucomannan (KGM) and ultrasound treatment on the transparency, retrogradation, freeze–thaw stability, thermal behavior, and structural characte

应助信息

1天前

ming18

3f710f0181df11f1a26c34735aa3bc31.pdf 已采纳

1天前

Book学术机器人

2026/7/17 20:52:28 未找到该文献，机器人已退出，请等待人工下载

2026/7/17 20:52:28 Book学术AI机器人收到请求，开始寻找文献

2026/7/17 20:52:28 已向机器人发送请求

1天前

有何不可发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierTypes of stent retrievers used in mechanical thrombectomy for acute ischaemic stroke: A scoping review