A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating a...

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Bibliographic Details
Main Authors: Weijian Ye, Bowen Yan, Jie Pang, Daming Fan, Jianlian Huang, Wenguo Zhou, Xueqian Cheng, Hui Chen, Hao Zhang
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Materials
Subjects:
konjac glucomannan
curdlan
synergistic interaction
viscosifying effect
thermal stability
alkaline conditions
Online Access:https://www.mdpi.com/1996-1944/12/21/3543

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https://www.mdpi.com/1996-1944/12/21/3543

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