Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends-Reference-Cited by-同舟云学术

Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends

Published:2019-02 Issue: Volume:123 Page:1165-1171
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hu Yan,Tian Jing,Zou Jian,Yuan Xiaoqing,Li Jing,Liang Hongshan,Zhan Fuchao,Li Bin

Funder

National Key R&D Program of China

Technical Innovation Program of Hubei province

Wuhan Yellow Crane Special Talents Program

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference39 articles.

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3. Molecular interactions of plant and algal polysaccharides;Williams;Struct. Chem.,2009

4. Gel properties of κ-carrageenan-konjac gum mixed gel and their influence factors;Wei;Adv. Mater. Res.,2011

5. Rheology and synergy of k-carrageenan/locust bean gum/konjac glucomannangels;Brenner;Carbohydr. Polym.,2013

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