Morphology and gelation properties of konjac glucomannan: Effect of microwave processing
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2016.1270962
Abstract: ABSTRACT Gelation behaviors of konjac glucomannan (KGM) samples processed via microwave or water bath heating were studied. The microwave-heated gels had significantly better viscoelasticity and stronger KGM molecular chain interactions than water-bath-heated gels. Scanning electron… read more here.
Keywords: water bath; gelation; heated gels; konjac glucomannan ... See more keywords