ArticleACS omega2025
Effect of Konjac Glucomannan with Different Molecular Weights on the Structural Characteristics and Gel Properties of Antarctic Krill Myofibrillar Protein during Frozen Storage.
Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion.Comprehensive reviews in food science and food safety · 2026Review
- Konjac Glucomannan as a Gel-Forming Biopolymer for Transdermal Drug Delivery: Properties, Formulation Strategies, and Translational Challenges.Drug design, development and therapy · 2026Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study explored the effect and underlying mechanisms of different molecular weights of konjac glucomannan (KGM) on the structure and gel properties of Antarctic krill myofibrillar proteins (MP) during various durations of frozen storage. As the duration of frozen storage increased from 0 to 180 days, the total SH content and tensile properties of the MP complex gel exhibited a decline trend. However, the addition of KGM, HMW-KGM (high molecular weight, KGM), MMW-KGM (medium molecular weight, KGM), and LMW-KGM (low molecular weight, KGM) significantly mitigated the variations in the structural and rheological properties of the MP and KGM-MP complex gel. Furthermore, the total sulfhydryl (SH) content, Ca
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Registered trials
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