Entanglement, rheological, and swallowing properties of konjac glucomannan-hyaluronic acid gum compounding system

LU Xiaolin, YANG Shijuan, CHEN Wen, XU Huajian, LI Bowen, PI Xiaowen, ZHANG Binjia

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 134-142.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 134-142. DOI: 10.13995/j.cnki.11-1802/ts.043312

Entanglement, rheological, and swallowing properties of konjac glucomannan-hyaluronic acid gum compounding system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 134-142 https://doi.org/10.13995/j.cnki.11-1802/ts.043312

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