Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions

Published 2020 View Full Article

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Title
Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions
Authors
Keywords
Composite gels, Gel properties, Polysaccharide, Gelation, Syneresis
Journal
FOOD HYDROCOLLOIDS
Volume 106, Issue -, Pages 105870
Publisher
Elsevier BV
Online
2020-03-17
DOI
10.1016/j.foodhyd.2020.105870

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