Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

By Xuezhu Du, Jing Li, C. Jian, Bin Li. 2012

201 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/9d442202922e0bceb32fe36bf2f05f3d17750791

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In Food Science

1. S. Behera
2. Ramesh Ray

Citations in the corpus

• Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review (2017, background): “build random junction zones through hydrogen bonds to form an irreversible and extremely stable gel with similar elastic recovery to polyacrylamide gels.((72,73)) Moreover, the alkali reactions are preferred to limit hydrolysis, in which konjac flour is dissolved in alkaline coagulants, deacetylatio”