A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating a...

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Detalles Bibliográficos
Autores principales: Ye, Weijian, Yan, Bowen, Pang, Jie, Fan, Daming, Huang, Jianlian, Zhou, Wenguo, Cheng, Xueqian, Chen, Hui, Zhang, Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6862313/
https://www.ncbi.nlm.nih.gov/pubmed/31671796
http://dx.doi.org/10.3390/ma12213543

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6862313/
https://www.ncbi.nlm.nih.gov/pubmed/31671796
http://dx.doi.org/10.3390/ma12213543

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