Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel-Reference-Cited by-同舟云学术

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Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel

Published:2018-12 Issue: Volume:269 Page:80-88
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Yun,Jiang Runsheng,Perkins Wade S.,Cheng Yongqiang

Funder

National Science Foundation of China, China

China Agriculture Research System – Green Manure

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal;Abbaszadeh;Carbohydrate Polymers,2016

2. Brunel L. (2009). Method for the rheological characterisation of a complex medium. Formulaction, WO2010130766A1.

3. Microrheology: A review of the method and applications;Cicuta;Soft Matter,2007

4. A high field NMR study of the products ensuing from konjak glucomannan c(6)-oxidation followed by enzymatic c(5)-epimerization;Crescenzi;Biomacromolecules,2002

5. Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan;Du;Food Research International,2012

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