Unraveling mechanism of konjac glucomannan in delaying staling and modifying internal structure of steamed bread during freezing

Food Research International 2026

View at publisher
Authors: Hao Guo, Fen Zhao, Menglei Xin, Nan Han, Sihai Han, Jinying Guo
DOI: 10.1016/j.foodres.2026.118354
Cited by: 2
References: 46

Fields of Study & Subjects

Food composition and properties Polysaccharides Composition and Applications Freezing and Crystallization Processes

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
228
Pages
118354–118354
Publication date
13 January 2026
Language
EN