Study on the rheological and gel properties of Auricularia auricula pulp and konjac glucomannan compound system

We examined the rheological and gel properties of Auricularia auricula pulp solution and konjac glucomannan solution at different concentrations (1.2, 2.4, 3.6, 4.8, and 6.0 g/100 mL) as well as A. auricula pulp/konjac glucomannan compound system at different mass ratios (4.8:1.2, 3.6:2.4, 2.4:3.6,...

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Bibliographic Details

Published in:	Journal of Future Foods
Main Authors:	Nan Wang, Wenhao Yu, Yuetong Chen, Tingting Liu, Yanrong Zhang
Format:	Article
Language:	English
Published:	KeAi Communications Co. Ltd. 2025-07-01
Subjects:	Auricularia auricula pulp Konjac glucomannan Compound system Rheological properties Gel properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772566924000508