Aggregation of konjac glucomannan by ethanol under low-alkali treatment

Utilizing ethanol in konjac glucomannan (KGM) gelation has important food processing applications. Typically, ethanol positively impacts the formation of low-alkali KGM gels and dramatically changes their physical properties, but the role of ethanol on the aggregation of KGM chains and the resultant...

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Detalles Bibliográficos
Autores principales: Song, Qinghui, Wu, Liangliang, Li, Shuhao, Zhao, Guohua, Cheng, Yongqiang, Zhou, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532775/
https://www.ncbi.nlm.nih.gov/pubmed/36211790
http://dx.doi.org/10.1016/j.fochx.2022.100407

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532775/
https://www.ncbi.nlm.nih.gov/pubmed/36211790
http://dx.doi.org/10.1016/j.fochx.2022.100407

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