Polarity-dependent interactions and structural organization in konjac glucomannan blends with pectin, carboxymethyl cellulose and ethyl cellulose.
Polysaccharides are widely used in food and biomaterial systems, yet their structural complexity and hydration sensitivity complicate compatibility and stability assessment. This study investigated compatibility and structural organization of konjac glucomannan (KGM) blended with pectin (PEC), carboxymethyl cellulose (...