A mixed system composed of different molecular weights konjac glucomannan and kappa carrageenan: large deformation and dynamic viscoelastic study
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference57 articles.
1. Review of the physico-chemical characteristics and properties of konjac mannan
2. X-Ray fibre diffraction studies on konjac mannan-kappa carrageenan mixed gels
3. Molecular transforms of kappa carrageenan and furcellaran from mixed gel systems
4. Evidence for intermolecular binding between xanthan and the glucomannan konjac mannan
5. Synergistic interaction of xanthan gum with glucomannans and galactomannans
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1. Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels;Food Hydrocolloids;2024-12
2. Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel;Food Biophysics;2024-07-04
3. Comprehensive physical visualisation of the chain conformation and solution property of carboxymethylated konjac glucomannan: Comparison of charged and uncharged polyelectrolytes;Food Hydrocolloids;2021-09
4. Preparation and characterization of konjac glucomannan and gum arabic composite gel;International Journal of Biological Macromolecules;2021-07
5. Solution Properties;Food Hydrocolloids;2021
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