Xanthan gum alters the mucosal adhesion performance of konjac glucomannan through an entropy loss-type network entrapment mechanism

Food Chemistry 2026

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Authors: Wenjing Chen, Xuyue Wang, Hongshan Liang, Jing Li, Bin Li

DOI: 10.1016/j.foodchem.2026.148660

Cited by: 1

References: 36

Fields of Study & Subjects

Polysaccharides Composition and Applications Material Properties and Processing Adhesion Friction and Surface Interactions

References 36