Preparation and rheological characterization of carboxymethyl konjac glucomannan

Food Hydrocolloids

Volumn 16, Issue 4, 2002, Pages 289-294

  Kobayashi, Shinsaku ^a   Tsujihata, Shigetomo ^a   Hibi, Naruhiro ^a   Tsukamoto, Yoshinori ^a  

^a Mitsukan Group Corporation   (Japan)

Author keywords

Carboxymethylation; Dynamic viscoelasticity; Konjac glucomannan; Physico chemical property

Indexed keywords

KONJAC GLUCOMANNAN; MANNAN; UNCLASSIFIED DRUG;

ARTICLE; CARBOHYDRATE ANALYSIS; FLOW KINETICS; HYDROGEN BOND; METHYLATION; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; VISCOELASTICITY;

EID: 0036092409     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00101-1     Document Type: Article

References (20)

1. Evidence for intermolecular binding between xanthan and the glucomannan konjac glucomannan
2. X-ray diffraction studies on konjac mannan-kappa carrageenan mixed gel
3. Review of konjac glucomannan
4. Studies on the chemical structure of konjac mannan
5. Detailed examination of the branched structure of konjac glucomnnan
6. A method for measurement and kinetic analysis of the gelation process of konjac mannan (kinetic study on the gelation of konjac mannan)
7. Determination of acidic component of konjac mannan
8. Rheological and DSC studies on the interaction between gellan gum and konjac glucomannan
9. Review of the physico-chemical characteristics and properties of konjac glucomannan
10. Preparation and biological properties of dicarboxy-glucomannan: Enzymatic degradation and stimulating activity against cultured macrophages
11. Synthesis of nucleophilic substitution of tosylated konjac glucomannan
12. Synergistic interaction between xanthan and konjac glucomannan aqueous media
13. Preparation of konjac glucomannan ester of palmitic acid and its emulsification
14. Konjac flour: Properties and applications
15. Investigation of the gelation mechanism in K-carrageenan/konjac mannan mixture using differential scanning calorimetry and electron spin resonance spectroscopy
16. Synergistic interaction of xanthan gum with glucomannans and galactomannans
17. Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights
18. Rheological studies on mixtures of corn starch and konjac-glucomannan