Physicochemical and rheological properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine
Ting Zhuo, Jun‐Ru Qi, Jin‐song Liao, Hui-ying Wei, Xiao Rong
Topics & Concepts
GlucomannanRheologyCarrageenanChemistryAcetylationFood scienceChromatographyArginineChemical engineeringMaterials scienceBiochemistryComposite materialAmino acidGeneEngineeringPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsMicrobial Metabolites in Food Biotechnology