Effects of Sodium Chloride and Calcium Chloride on the Interaction between Gellan Gum and Konjac Glucomannan-Reference-Cited by-同舟云学术

Effects of Sodium Chloride and Calcium Chloride on the Interaction between Gellan Gum and Konjac Glucomannan

Published:1996-01-01 Issue:9 Volume:44 Page:2486-2495
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Miyoshi Emako¹,Takaya Tomohisa¹,Williams Peter Anthony¹,Nishinari Katsuyoshi¹

Affiliation:

1. Department of Food and Nutrition, Faculty of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558, Japan, and Faculty of Science, Health and Medical Studies, North East Wales Institute, Plas Coch, Wrexham, Clwyd L111 2AW, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950600v

Reference56 articles.

1. Towards a phenomenological definition of the term ‘gel’

2. Phase behaviour and rheology of mixed polymer systems containing starch

3. Evidence for intermolecular binding between xanthan and the glucomannan konjac mannan

4. Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum

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