Yuntao Wang

Aroid papers per year

Genera · 1

• Amorphophallus1

Aroid papers · 13 newest first

1. 2023 Effect of konjac oligo‐glucomannan on emulsifying properties of myofibrillar proteinJournal of the Science of Food and AgricultureDOIopen access
2. 2016 Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei: Based on chemical analysis and rheologyFood HydrocolloidsDOI
3. 2016 Molecular migration of konjac glucomannan and gum Arabic phase separation and its application in oil-water interfacesFood HydrocolloidsDOI
4. 2015 Analysis of deacetylated konjac glucomannan and xanthan gum phase separation by film formingFood HydrocolloidsDOI
5. 2015 Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white proteinFood HydrocolloidsDOI
6. 2014 Dissolution behavior of deacetylated konjac glucomannan in aqueous potassium thiocyanate solution at low temperatureRSC AdvancesDOI
7. 2014 Phase separation in mixtures of ovalbumin and konjac glucomannan: Physicochemical and microscopic investigationsInternational Journal of Biological MacromoleculesDOI
8. 2014 Preparation and characterization of konjac glucomannan microcrystals through acid hydrolysisFood Research InternationalDOI
9. 2013 A one-step procedure for elevating the quality of konjac flour: Azeotropy-assisted acidic ethanolFood HydrocolloidsDOI
10. 2013 An approach for prominent enhancement of the quality of konjac flour: Dimethyl sulfoxide as mediumCarbohydrate PolymersDOI
11. 2013 Application of micronized konjac gel for fat analogue in mayonnaiseFood HydrocolloidsDOI
12. 2013 Influence of konjac glucomannan on gelling properties and water state in egg white protein gelFood Research InternationalDOI
13. 2013 Synergistic degradation of konjac glucomannan by alkaline and thermal methodCarbohydrate PolymersDOI