Preparation and characterization of konjac glucomannan and gum arabic composite gel.

Li, Zhenyu; Zhang, Ling; Mao, Chunling; Song, Zhiming; Li, Xinxin; Liu, Chun

Li, Zhenyu; Zhang, Ling; Mao, Chunling; Song, Zhiming; Li, Xinxin; Liu, Chun.

Afiliação

Li Z; College of Food Science and Engineering, Jilin University, Changchun 130062, China; Electron Microscopy Center, Jilin University, Changchun 130012, China.
Zhang L; College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address: zhang_ling@jlu.edu.cn.
Mao C; College of Food and Biotechnology, Changchun Vocational Institute of Technology, Changchun 130033, China.
Song Z; Department of Physical Education, Changchun Medical College, Changchun 130031, China.
Li X; College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Liu C; College of Food Science and Engineering, Jilin University, Changchun 130062, China; Electron Microscopy Center, Jilin University, Changchun 130012, China.

Int J Biol Macromol ; 183: 2121-2130, 2021 Jul 31.

Article em En | MEDLINE | ID: mdl-34087301

Assuntos

Goma Arábica/química; Mananas/química; Coloides; Géis; Dureza; Ligação de Hidrogênio; Interações Hidrofóbicas e Hidrofílicas; Porosidade; Viscosidade; Água/química

Palavras-chave

Gum arabic; Hydrocolloids; Konjac glucomannan

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Goma Arábica / Mananas Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China

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