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The Effect of Different Ratios of Starch and Freeze–Thaw Treatment on the Properties of Konjac Glucomannan Gels

The composite gels of konjac glucomannan (KGM) and corn starch (CS) were prepared and treated by the freeze–thaw method. For KGM–CS gels, as the starch ratio rose from 0 to 100%, storage modulus (G′) decreased by 97.7% (from 3875.69 Pa to 87.72 Pa), degradation temperature decreased from 313.32 °C t...

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Detalles Bibliográficos
Autores principales: Wang, Yangyang, Liu, Jie, Liu, Yawei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956990/
https://www.ncbi.nlm.nih.gov/pubmed/36826242
http://dx.doi.org/10.3390/gels9020072