[1] 魏恩慧, 吴继红, 刘冰, 等. 魔芋葡甘聚糖的性质及在食品中的应用[J]. 食品工业, 2016, 37(5): 239-242.
[2] HUANG L, TAKAHASHI R, KOBAYASHI S, et al. Gelation behavior of native and acetylated konjac glucomannan[J]. Biomacromolecules, 2002, 3(6): 1 296-1 303.
[3] BEHERA S S, RAY R C. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care[J]. International Journal of Biological Macromolecules, 2016, 92: 942-956.
[4] ONAKPOYA I, POSADZKI P, ERNST E. The efficacy of glucomannan supplementation in overweight and obesity: a systematic review and meta-analysis of randomized clinical trials[J]. Journal of the American College of Nutrition, 2014, 33(1): 70-78.
[5] CHUA M, BALDWIN T C, HOCKING T J, et al. Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br[J]. Journal of Ethnopharmacology, 2010, 128(2): 268-278.
[6] PAN T, PENG S, XU Z, et al. Synergetic degradation of konjac glucomannan by γ-ray irradiation and hydrogen peroxide[J]. Carbohydrate Polymers, 2013, 93(2): 761-767.
[7] ZHAO X, LI J, JIN W, et al. Preparation and characterization of a novel pH-response dietary fiber: Chitosan-coated konjac glucomannan[J]. Carbohydrate Polymers, 2015, 117: 1-10.
[8] JIAN W, TU L, WU L, et al. Physicochemical properties and cellular protection against oxidation of degraded Konjac glucomannan prepared by gamma-irradiation[J]. Food Chemistry, 2017, 231: 42-50.
[9] YEH S L, LIN M S, CHEN H L. Partial hydrolysis enhances the inhibitory effects of konjac glucomannan from Amorphophallus konjac C. Koch on DNA damage induced by fecal water in Caco-2 cells[J]. Food Chemistry, 2010, 119(2): 614-618.
[10] ZHENG Q, WU Y, XU H, et al. Immune responses to Aeromonas hydrophila infection in Schizothorax prenanti fed with oxidized konjac glucomannan and its acidolysis products[J]. Fish & Shellfish Immunology, 2016, 49: 260-267.
[11] LIU R, LI Y, ZHANG B. The effects of konjac oligosaccharide on TNBS-induced colitis in rats[J]. International Immunopharmacology, 2016, 40: 385-391.
[12] AL-GHAZZEWI F, TESTER R, ALVANI K, et al. The use of konjac glucomannan hydrolysates (GMH) to improve the health of the skin and reduce acne vulgaris[J]. Journal of Neuroscience Research, 2013, 64(5): 476-486.
[13] JIANG M, LI H, SHI J S, et al. Depolymerized konjac glucomannan: preparation and application in health care[J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2018, 19(7): 505-514.
[14] ASHOKKUMAR M. Applications of ultrasound in food and bioprocessing[J]. Ultrasonics Sonochemistry, 2015, 25: 17-23.
[15] TAO Y, SUN D W. Enhancement of food processes by ultrasound: a review[J]. Critical Reviews in Food Science and Nutrition, 2015, 55(4): 570-594.
[16] ZHANG L, YE X, DING T, et al. Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin[J]. Ultrasonics Sonochemistry, 2013, 20(1): 222-231.
[17] LI R, FEKE D L. Rheological and kinetic study of the ultrasonic degradation of xanthan gum in aqueous solution: effects of pyruvate group[J]. Carbohydrate Polymers, 2015, 124: 216-221.
[18] LI R, FEKE D L. Rheological and kinetic study of the ultrasonic degradation of locust bean gum in aqueous saline and salt-free solutions[J]. Ultrasonics Sonochemistry, 2015, 27: 334-338.
[19] LI J, LI B, GENG P, et al. Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water[J]. Food Hydrocolloids, 2017, 70: 14-19.
[20] YIN J Y, MA L Y, SIU K C, et al. Effects of ultrasonication on the conformational, microstructural, and antioxidant properties of konjac glucomannan[J]. Applied Sciences, 2019, 9(3): 461.
[21] DU X, LI J, CHEN J, et al. Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan[J]. Food Research International, 2012, 46(1): 270-278.
[22] GONG J, WANG L, WU J, et al. The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth[J]. LWT-Food Science and Technology, 2019, 100: 271-277.
[23] LUO P, NIE M, WEN H, et al. Preparation and characterization of carboxymethyl chitosan sulfate/oxidized konjac glucomannan hydrogels[J]. International Journal of Biological Macromolecules, 2018, 113: 1 024-1 031.
[24] 黄永春, 谢清若, 马月飞, 等. 超声波降解魔芋葡苷聚糖的研究[J]. 食品科技, 2006, 27(9): 103-105.
[25] LIN W, NI Y, WANG L, et al. Physicochemical properties of degraded konjac glucomannan prepared by laser assisted with hydrogen peroxide[J]. International Journal of Biological Macromolecules, 2019, 129: 78-83.
[26] ZHU B, XIN C, LI J, et al. Ultrasonic degradation of konjac glucomannan and the effect of freezing combined with alkali treatment on their rheological profiles[J]. Molecules, 2019, 24(10): 1 860.
[27] XIN C, CHEN J, LIANG H, et al. Confirmation and measurement of hydrophobic interaction in sol-gel system of konjac glucomannan with different degree of deacetylation[J]. Carbohydrate Polymers, 2017, 174: 337-342.
[28] WANG Z M, CHEUNG Y C, LEUNG P H, et al. Ultrasonic treatment for improved solution properties of a high-molecular weight exopolysaccharide produced by a medicinal fungus[J]. Bioresource Technology, 2010, 101(14): 5 517-5 522.
[29] LIU L, JIA W, XU D, et al. Applications of ultrasonic cutting in food processing[J]. Journal of Food Processing and Preservation, 2015, 39(6): 1 762-1 769.
[30] 徐力克, 邓慧萍, 史俊. 超声波降解有机物机理及其应用研究[J]. 环境科学与技术, 2010, 33(S2): 416-419;467.
[31] 李坚斌, 李琳, 李冰, 等. 超声降解多糖研究进展[J]. 食品工业科技, 2006, 27(9): 181-184.
[32] PAN Z, HE K, WANG Y. Deacetylation of konjac glucomannan by mechanochemical treatment[J]. Journal of Applied Polymer Science, 2008, 108(3): 1 566-1 573.
[33] LI Y, XIANG D, WANG B, et al. Oil-in-water emulsions stabilized by ultrasonic degraded polysaccharide complex[J]. Molecules, 2019, 24(6): 1 097.
[34] NI X W, WANG K, WU K, et al. Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems[J]. Carbohydrate Polymers, 2018, 188: 260-267.
[35] LIN K W, HUANG C Y. Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage[J]. Meat Science, 2008, 79(4): 615-622.
[36] MAO C F, CHEN C H. A kinetic model of the gelation of konjac glucomannan induced by deacetylation[J]. Carbohydrate Polymers, 2017, 165: 368-375.
[37] 陈峰, 钱和. 超声波降解魔芋葡甘露聚糖工艺的响应面优化[J]. 食品工业科技, 2008, 29(1): 146-148;152.
[38] PRAWITWONG P, TAKIGAMI S, PHILLIPS G O. Effects of γ-irradiation on molar mass and properties of konjac mannan[J]. Food Hydrocolloids, 2007, 21(8): 1 362-1 367.
[39] 刘迎. 超声作用对聚丙烯及其复合材料结构与性能影响的研究[D]. 上海: 华东理工大学, 2016.
[40] JIN W, XU W, LI Z, et al. Degraded konjac glucomannan by γ-ray irradiation assisted with ethanol: preparation and characterization[J]. Food Hydrocolloids, 2014, 36: 85-92.
[41] LI B, LI J, XIA J, et al. Effect of gamma irradiation on the condensed state structure and mechanical properties of konjac glucomannan/chitosan blend films[J]. Carbohydrate Polymers, 2011, 83(1): 44-51.
[42] YAN J K, WANG Y Y, MA H L, et al. Ultrasonic effects on the degradation kinetics, preliminary characterization and antioxidant activities of polysaccharides from Phellinus linteus mycelia[J]. Ultrasonics Sonochemistry, 2016, 29: 251-257.
[43] TANG W, LIN L, XIE J, et al. Effect of ultrasonic treatment on the physicochemical properties and antioxidant activities of polysaccharide from Cyclocarya paliurus[J]. Carbohydrate Polymers, 2016, 151: 305-312.
[44] FU L, CHEN H, DONG P, et al. Effects of ultrasonic treatment on the physicochemical properties and DPPH radical scavenging activity of polysaccharides from mushroom Inonotus obliquus[J]. Journal of Food Science, 2010, 75(4): C322-C327.
[45] LUO X, HE P, LIN X. The mechanism of sodium hydroxide solution promoting the gelation of konjac glucomannan (KGM)[J]. Food Hydrocolloids, 2013, 30(1): 92-99.