Construction and characterisation of mung bean protein isolate/carboxymethyl konjac glucomannan sodium hydrogels: Gel properties, structural properties, microstructure, sodium salt release, and 3D printing

作者：Kexin Zhang, Zhifeng Tan, Qingyi Zhang, Qiong Wu, Jiaxin Zhao, Wensi Xu, Yuxin Liu, Xiaoyang Liu, Dayong Zhou, Deyang Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.142995 · 被引用次数：31 · 研究领域：Polysaccharides Composition and Applications、Proteins in Food Systems、Food composition and properties