Hongshan Liang

Huazhong Agricultural University · CN

Food & chemistry

aroid papers
18
first to last
2015–2026
aroid h-index
12
influence (0–100)
3.4
species described
0

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Aroid papers per year

20152026

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Aroid papers · 18 newest first

  1. 2026 Alkali-heat treatment synergistic gelation of yeast protein and konjac glucomannan/xanthan gum: Molecular mechanism and its application in 3D-printed meat analogsCarbohydrate PolymersDOI
  2. 2025 A Novel Konjac Powder with High Compressibility, High Water-Holding Capacity, and High Expansion ForceFoodsDOIopen access
  3. 2025 Influence of deacetylation degree of konjac glucomannan on the quality of pork sausageJournal of Food Measurement & CharacterizationDOI
  4. 2024 Comparative study of the rheology and texture of konjac glucomannan-xanthan gum complexes in water and simulated gastric fluid and their effect on gastric emptyingFood HydrocolloidsDOI
  5. 2024 Constructing gellan gum/konjac glucomannan/wheat fiber composite hydrogel to simulate edible cartilage by ionic cross-link and moisture regulationFood Research InternationalDOI
  6. 2024 Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systemsFood ChemistryDOI
  7. 2024 Oxygen promotes radical-mediated heterogeneous hygrothermal degradation of konjac glucomannan: Molecular structure and influence mechanismInternational Journal of Biological MacromoleculesDOI
  8. 2023 Konjac glucomannan/xanthan gum/sodium alginate composite hydrogel simulates fascial tissue by pre-stretching and moisture regulationInternational Journal of Biological MacromoleculesDOI
  9. 2022 An innovative konjac glucomannan/κ‐carrageenan mixed tensile gelJournal of the Science of Food and AgricultureDOI
  10. 2022 Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulationFood HydrocolloidsDOI
  11. 2022 Sodium caseinate enhances the effect of konjac flour on delaying gastric emptying based on a dynamic in vitro human stomach‐IV ( DIVHS‐IV ) systemJournal of the Science of Food and AgricultureDOI
  12. 2021 A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+LWTDOIopen access
  13. 2021 An innovative konjac glucomannan/ κ‐carrageenan mixed tensile gelJournal of the Science of Food and AgricultureDOI
  14. 2019 The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed systemFood HydrocolloidsDOI
  15. 2018 Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blendsInternational Journal of Biological MacromoleculesDOI
  16. 2017 Confirmation and measurement of hydrophobic interaction in sol-gel system of konjac glucomannan with different degree of deacetylationCarbohydrate PolymersDOI
  17. 2015 Fabrication of gastric floating controlled release tablet based on konjac glucomannanFood Research InternationalDOI
  18. 2015 Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white proteinFood HydrocolloidsDOI