Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories-Reference-Cited by-同舟云学术

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Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

Published:2012-10 Issue:2 Volume:48 Page:885-892
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Herranz Beatriz,Borderias A. Javier,Solas M. Teresa,Tovar Clara A.

Funder

Consejo Superior de Investigaciones Científicas for Postdoctoral Scholarship JAE-DOC-2008

Xunta de Galicia

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Fracture properties of konjac mannan gel: Effect of gel temperature;Case;Food Hydrocolloids,1994

2. Identification of molecular driving forces involved in the gelation of konjac glucomannan: Effect of degree of deacetylation on hydrophobic association;Chen;Carbohydrate Polymers,2011

3. Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br;Chua;Journal of Ethnopharmacology,2010

4. Structural and mechanical properties of biopolymer gels;Clark;Advances in Polymer Science,1987

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

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