“Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation-Reference-Cited by-同舟云学术

“Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation

Published:2007-07 Issue:4 Volume:69 Page:713-724
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Agoub A.A.,Smith A.M.,Giannouli P.,Richardson R.K.,Morris E.R.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference39 articles.

1. Interaction in xanthan–glucomannan mixtures and the influence of electrolyte;Annable;Macromolecules,1994

2. Modified xanthan – its preparation and viscosity;Bradshaw;Carbohydrate Polymers,1983

3. Evidence for intermolecular binding between xanthan and the glucomannan konjac mannan;Brownsey;Carbohydrate Research,1988

4. Intermolecular binding of xanthan gum and carob gum;Cairns;Nature (London),1986

5. X-ray fibre-diffraction studies of synergistic, binary polysaccharide gels;Cairns;Carbohydrate Research,1987

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