Q1 Research Application · Frontier Focus

Konjac glucomannan with ozone-assisted microwave treatment improved the gelling properties and structural characteristics of heat-induced whey protein isolate gel

This International Journal of Biological Macromolecules paper (2026) is indexed as a Xianghu equipment application case for XH-300 series.

View DOI Back to Library Chinese Solution
Paper ID 675
Application Focus Research application
Key Result See key results below
Core Condition Temperature 50 °C / 65 °C
Paper ID
675
Journal
International Journal of Biological Macromolecules
Impact Factor
12.4
CAS Zone
Zone 1
Year
2026
DOI
10.1016/j.ijbiomac.2026.132478
Equipment Model
XH-300 series
Affiliations
Southwest University,
Research Directions
Research application

Fact Snapshot

  • Paper: Konjac glucomannan with ozone-assisted microwave treatment improved the gelling properties and structural characteristics of heat-induced whey protein isolate gel
  • Equipment: XH-300 series
  • Source: International Journal of Biological Macromolecules, 2026
  • Research direction: Research application
  • Core conditions: Temperature 50 °C / 65 °C, Microwave power 600 W, and Time 60 min / 100 min

Research Abstract

Konjac glucomannan with ozone-assisted microwave treatment improved the gelling properties and structural characteristics of heat-induced whey protein isolate gel was published in International Journal of Biological Macromolecules (2026) and is indexed as a Xianghu Q1 application case for XH-300 series. The source record connects it with Research application. Core operating conditions include Temperature 50 °C / 65 °C, Microwave power 600 W, and Time 60 min / 100 min.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-300 series, while the publication metadata records International Journal of Biological Macromolecules (2026). The affiliation record includes Southwest University. The recorded DOI is 10.1016/j.ijbiomac.2026.132478.

Equipment Use and Experimental Conditions

ItemParameter
Temperature50 °C / 65 °C
Microwave power600 W
Time60 min / 100 min

Evidence Details

Microwave-method evidence

Microwave-method evidence: source values include 4.0 g, 400 mL, 50 °C, 60 min, 600 W, 15 g, 65 °C, 100 min. Entities: XH-300B.

Microwave-method evidence

Microwave-method evidence: source values include 40–60 min.

Mechanism / Method Highlights

  • Method context: Temperature 50 °C / 65 °C, Microwave power 600 W, and Time 60 min / 100 min.
  • Microwave-method evidence: source values include 4.0 g, 400 mL, 50 °C, 60 min, 600 W, 15 g, 65 °C, 100 min. Entities: XH-300B
  • Microwave-method evidence: source values include 40–60 min

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-300 series.
  • Supports English discovery around Research application.
  • Maintains source-level evidence details: Microwave-method evidence: source values include 4.0 g, 400 mL, 50 °C, 60 min, 600 W, 15 g, 65 °C, 100 min. Entities: XH-300B and Microwave-method evidence: source values include 40–60 min.

Related Equipment

XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System
XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-300 series for this paper.
What research direction does this page support?
The source tags this paper under Research application.
Which publication does this case come from?
It comes from International Journal of Biological Macromolecules (2026), DOI 10.1016/j.ijbiomac.2026.132478.
Citation
Konjac glucomannan with ozone-assisted microwave treatment improved the gelling properties and structural characteristics of heat-induced whey protein isolate gel
International Journal of Biological Macromolecules, 2026
DOI: 10.1016/j.ijbiomac.2026.132478