Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

Food Research International

Volumn 46, Issue 1, 2012, Pages 270-278

  Du, Xuezhu ^b   Li, Jing ^a   Chen, Jian ^a,b   Li, Bin ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b HUBEI UNIVERSITY   (China)

Author keywords

Acetyl groups; Gelation mechanism; Hydrogen bonding; Hydrophobic interaction; Konjac glucomannan; Solubility

Indexed keywords

ACETYL GROUPS; GELATION MECHANISM; HYDROGEN BONDINGS; HYDROPHOBIC INTERACTION; KONJAC GLUCOMANNAN;

ACETYLATION; COAGULATION; GELS; HYDROGEN BONDS; HYDROPHOBICITY; SOLUBILITY;

GELATION;

EID: 84862799405     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.12.015     Document Type: Article

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