A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3-citric acid hydrolysis as a potential fat substitute

He, Wenqing; Huang, Yunfei; Zhou, Shengquan; Regenstein, Joe M.; Wang, Lufeng

doi:10.1016/j.ijbiomac.2024.131618

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.131618

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A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3-citric acid hydrolysis as a potential fat substitute

Wenqing He,

Yunfei Huang,

Shengquan Zhou

et al.

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A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3-citric acid hydrolysis as a potential fat substitute

Cited by 3 publications

References 32 publications

Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion

Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion

Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream

Enhancing volatile fatty acid production from food waste by H2O2-moderate temperature thermal pretreatment: Treating waste with waste in coal mining areas

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