Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties
Jisoo Yang, Young Jin Choi, Jungwoo Hahn
Topics & Concepts
RheologySwellingViscoelasticityMaterials scienceSwelling capacityGlucomannanAgarChemical engineeringMicrostructureTexture (cosmology)ChemistryComposite materialFood scienceGeneticsBacteriaImage (mathematics)Computer scienceArtificial intelligenceEngineeringBiologyPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsFood composition and properties