Food chemistryViscosityFlourAmorphophallusGelsParticle Size
Distinct viscosity and gel hardness obtained by ball-milled konjac flour: Insights into physicochemical properties, structure and gel properties.
Ziyi Zhan, Jing Yan, Xiaohua Sun, Ya Wang, Chunhua Wu, Fusheng Zhang
Published: 202510.1016/j.foodchem.2025.146602
Abstract
Ball-milling, a sustainable mechanical processing technique, was employed to modify konjac flour to obtain distinct viscosity and gel hardness. Additionally, structural alterations were mechanistically linked to the distinct viscosity and gel hardnes…
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