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Xanthan and Glucomannan Mixtures: Synergistic Interactions and Gelation

✍ Scribed by Paradossi, Gaio; Chiessi, Ester; Barbiroli, Alberto; Fessas, Dimitrios

Book ID
124097373
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
94 KB
Volume
3
Category
Article
ISSN
1525-7797

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πŸ“œ SIMILAR VOLUMES

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 πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 211 KB

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