Jump to Main Content
- Wang, Lixia; Zhuang, Yuanhong; Li, Jingliang; Pang, Jie; Liu, Xiangyang
- Food chemistry 2016 v.212 pp. 256-263
- konjac mannan, etc ; electric field; freeze drying; gels; microstructure; porosity; response surface methodology; rheometers; scanning electron microscopy; sodium; steady flow; texture; tungsten; Show all 13 Subjects
- ... Konjac glucomannan – tungsten (KGM-T) gels were successfully prepared under DC electric fields, in the presence of sodium tungstate. The textural properties and microstructure of the gels were investigated by Texture Analyzer, Rheometer and SEM. Based on the response surface methodology (RSM) results, the optimum conditions for KGM-T gel springiness is 0.32% sodium tungstate concentration, 0.54% K ...