Preparation and characterization of konjac glucomannan and gum arabic composite gel
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Preparation and characterization of konjac glucomannan and gum arabic composite gel
Authors
Keywords
Konjac glucomannan, Gum arabic, Hydrocolloids
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 183, Issue -, Pages 2121-2130
Publisher
Elsevier BV
Online
2021-06-01
DOI
10.1016/j.ijbiomac.2021.05.196
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Preparation and characterization of carboxymethyl chitosan/collagen peptide/oxidized konjac composite hydrogel
- (2020) Chang Zhang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- A novel low-alkali konjac gel induced by ethanol to modulate sodium release
- (2020) Yun Zhou et al. FOOD HYDROCOLLOIDS
- Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel
- (2019) Youyou Jiang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan
- (2019) Xi Yang et al. CARBOHYDRATE POLYMERS
- Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
- (2019) Helena M. Moreno et al. FOOD HYDROCOLLOIDS
- The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system
- (2019) Di Wu et al. FOOD HYDROCOLLOIDS
- Modifications of konjac glucomannan for diverse applications
- (2018) Fan Zhu FOOD CHEMISTRY
- Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel
- (2018) Yun Zhou et al. FOOD CHEMISTRY
- The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth
- (2018) Jingni Gong et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends
- (2018) Yan Hu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins
- (2018) Chao Yuan et al. FOOD HYDROCOLLOIDS
- Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends
- (2017) Ali Alghooneh et al. FOOD HYDROCOLLOIDS
- Study of effects and conditions on the solubility of natural polysaccharide gum karaya
- (2017) Hana Postulkova et al. FOOD HYDROCOLLOIDS
- Gelation and structural characteristics of deacetylated salep glucomannan
- (2017) Abdullah Kurt et al. FOOD HYDROCOLLOIDS
- Structural characterization and physicochemical properties of Descurainia sophia seed gum
- (2017) Mousa Hamidabadi Sherahi et al. FOOD HYDROCOLLOIDS
- Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean ( Vigna angularis L.) and edible kudzu ( Pueraria thomsonii Benth)
- (2017) Chagam Koteswara Reddy et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera
- (2016) Leke Qiao et al. CARBOHYDRATE POLYMERS
- New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal
- (2016) A. Abbaszadeh et al. CARBOHYDRATE POLYMERS
- The textural properties and microstructure of konjac glucomannan – tungsten gels induced by DC electric fields
- (2016) Lixia Wang et al. FOOD CHEMISTRY
- Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel
- (2016) Chao Yuan et al. FOOD CHEMISTRY
- Rheology and microstructure of heat-induced fluid gels from Antarctic krill ( Euphausia superba ) protein: Effect of pH
- (2016) Yanchao Wang et al. FOOD HYDROCOLLOIDS
- Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei : Based on chemical analysis and rheology
- (2016) Qing Huang et al. FOOD HYDROCOLLOIDS
- Purification of cress seed ( Lepidium sativum ) gum: A comprehensive rheological study
- (2016) Somayeh Razmkhah et al. FOOD HYDROCOLLOIDS
- Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid
- (2016) Mohammad Anvari et al. FOOD HYDROCOLLOIDS
- Preparation and characterization of konjac glucomannan and ethyl cellulose blend films
- (2015) Xing Li et al. FOOD HYDROCOLLOIDS
- Kinetic release studies of nitrogen-containing bisphosphonate from gum acacia crosslinked hydrogels
- (2015) B.A. Aderibigbe et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Konjac glucomannan, a promising polysaccharide for OCDDS
- (2014) Cui Zhang et al. CARBOHYDRATE POLYMERS
- Design and applications of interpenetrating polymer network hydrogels. A review
- (2014) Ecaterina Stela Dragan CHEMICAL ENGINEERING JOURNAL
- Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast
- (2014) Hela Yaich et al. FOOD HYDROCOLLOIDS
- Dissolution and rheological behavior of deacetylated konjac glucomannan in urea aqueous solution
- (2013) Shishuai Wang et al. CARBOHYDRATE POLYMERS
- Texture measurement approaches in fresh and processed foods — A review
- (2013) Lan Chen et al. FOOD RESEARCH INTERNATIONAL
- Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions
- (2012) Yadong Yang et al. FOOD CHEMISTRY
- The mechanism of sodium hydroxide solution promoting the gelation of Konjac glucomannan (KGM)
- (2012) Xuegang Luo et al. FOOD HYDROCOLLOIDS
- Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan
- (2012) Xuezhu Du et al. FOOD RESEARCH INTERNATIONAL
- Sterculia crosslinked PVA and PVA-poly(AAm) hydrogel wound dressings for slow drug delivery: Mechanical, mucoadhesive, biocompatible and permeability properties
- (2012) Baljit Singh et al. Journal of the Mechanical Behavior of Biomedical Materials
- Identification of molecular driving forces involved in the gelation of konjac glucomannan: Effect of degree of deacetylation on hydrophobic association
- (2011) Jian Chen et al. CARBOHYDRATE POLYMERS
- Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch
- (2011) Melinda Chua et al. CARBOHYDRATE POLYMERS
- Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products
- (2011) Beatriz Herranz et al. FOOD HYDROCOLLOIDS
- Texture and rheological characterization of kappa and iota carrageenan in the presence of counter ions
- (2010) T.R. Thrimawithana et al. CARBOHYDRATE POLYMERS
- Vibrational and ab initio studies of 3-acetyl-6-bromocoumarin and 3-acetyl-6-methylcoumarin
- (2010) Anuradha Ramoji et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus)
- (2009) Chiemela Enyinnaya Chinma et al. FOOD RESEARCH INTERNATIONAL
- In vitro evaluations of konjac glucomannan and xanthan gum mixture as the sustained release material of matrix tablet
- (2007) Jiangyang Fan et al. CARBOHYDRATE POLYMERS
- Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products
- (2007) Sibel Yağcı et al. JOURNAL OF FOOD ENGINEERING
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started