The thermal reversible reaction of gel common in food matrix is a metastable system. How to improve gels’ thermal stability is one of the critical problems in food science. In this paper, thermo-irreversible gels in the research of konjac glucomannan (KGM) were reviewed, and its problems and the future use of KGM gels were also discussed. Broaching the present research problems and expectation of future research directions provide theoretical foundation and scientific basis for the deep use of non-alkali thermo-irreversible gel of KGM.
标题：魔芋葡甘聚糖不可逆凝胶研究进展及相关问题
英文标题：Research progress in irreversible gel of konjac glucomannan and its related problems
