Thermostability analyses of glucomannan gels. Concentration influence

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 85-92

  Herranz, Beatriz ^a   Borderias, A Javier ^a   Solo de Zaldívar, Beatriz ^a   Solas, M Teresa ^c   Tovar, Clara A ^b  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Alkaline agents; Gelation; Konjac glucomannan; Small amplitude oscillatory strain; Structural characterization

Indexed keywords

GELS; POTASSIUM HYDROXIDE; SCANNING ELECTRON MICROSCOPY; SODIUM HYDROXIDE; STABILITY;

ALKALINE AGENT; ALKALINES; GLUCOMANNAN; GLUCOMANNAN GELS; HEAT TREATMENT TEMPERATURE; KONJAC GLUCOMANNAN; OSCILLATORY STRAIN; SMALL AMPLITUDE; SMALL AMPLITUDE OSCILLATORY STRAIN; STRUCTURAL CHARACTERIZATION;

GELATION;

EID: 84857941603     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.011     Document Type: Article

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