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Effect of carboxymethylcellulose and xanthan gum on rheological profile of dried maize masa

✍ Scribed by Aguirre-Cruz, Andrés ;Méndez-Montealvo, Guadalupe ;Solorza-Feria, Javier ;Bello-Pérez, Luis Arturo

Book ID
107506818
Publisher
Chinese Electronic Periodical Services
Year
2007
Tongue
English
Weight
312 KB
Volume
14
Category
Article
ISSN
1005-9784

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Molecular weight effects on gelation and
Molecular weight effects on gelation and rheological properties of konjac glucomannan–xanthan mixtures
✍ Dan Shen; Chao Wan; Shanjun Gao 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 211 KB

## Abstract Fractions of konjac glucomannan (KGM) with various viscosity‐average molecular weights (__M__~v~) ranging from 4.00 × 10^5^ to 2.50 × 10^6^ were prepared by hydrolysis degradation in hydrochloride acid/ethanol. Effect of __M__~v~ of KGM on the critical gelation temperature (__T__~gel~)