Construction and characterisation of mung bean protein isolate/carboxymethyl konjac glucomannan sodium hydrogels: Gel properties, structural properties, microstructure, sodium salt release, and 3D printing.

• Tác giả: Deyang Li, Xiaoyang Liu, Yuxin Liu, Zhifeng Tan, Qiong Wu, Wensi Xu, Kexin Zhang, Qingyi Zhang, Jiaxin Zhao, Dayong Zhou
• Ngôn ngữ: eng
• Ký hiệu phân loại: 153.24 Abstraction
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 191152

Tóm tắt

This study proposed a hydrogel system using mung bean protein isolate (MPI) and carboxymethyl konjac glucomannan (CKGM). The effects of CKGM addition on the gel properties, structural characteristics, and Na