The effect of temperature on the colligative properties of food-grade konjac gum in water solutions.
Sign Up to like & getrecommendations! Published in 2017 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.06.116
Abstract: This research paper presents the results of tests on the colligative properties of konjac gum chains in water solutions. For this purpose, the measurements of osmotic pressure and intrinsic viscosity of aqueous solutions, in the… read more here.
Keywords: colligative properties; water solutions; temperature; konjac gum ... See more keywords
Gelation behaviors of the konjac gum from different origins: A.guripingensis and A.rivirei
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106152
Abstract: Abstract: Thermal irreversible gel is one of the important application forms of konjac gum in the food industry. The gelation behaviors of the gum from A.guripingensis were investigated in comparison with that from A.rivirei in… read more here.
Keywords: gelation; rivirei; konjac gum; gelation behaviors ... See more keywords