Preparation and characterization of heterogeneous deacetylated konjac glucomannan

Food Hydrocolloids

Volumn 40, Issue , 2014, Pages 9-15

  Li, Jing ^a,b   Ye, Ting ^a,b   Wu, Xiaofang ^a,b   Chen, Jian ^a,b   Wang, Shishuai ^a,b   Lin, Liufeng ^a,b   Li, Bin ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Characterization; Heterogeneous deacetylation; Konjac glucomannan; Solubility uevaluation

Indexed keywords

ACETYLATION; ACTIVATION ENERGY; CRYSTAL STRUCTURE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; REACTION KINETICS; SOLUBILITY; X RAY DIFFRACTION;

APPARENT ACTIVATION ENERGY; CHARACTERIZATION; DEACETYLATION; ETHANOL CONCENTRATIONS; FIRST ORDER KINETICS; HETEROGENEOUS DEACETYLATION; HETEROGENEOUS SYSTEMS; KONJAC GLUCOMANNAN; OPTIMUM REACTION CONDITIONS; SOLUBILITY UEVALUATION;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 84894320568     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.02.001     Document Type: Article

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