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Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel

Yun Zhou1, Runsheng Jiang2, Wade S Perkins3

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; College of Food Science, Southwest University, Chongqing 400715, China.

Food Chemistry
|August 14, 2018
PubMed

Keywords:
AFMAlkaliDeacetylationGelationKonjac glucomannanNMR

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