The Effect of Different Ratios of Starch and Freeze–Thaw Treatment on the Properties of Konjac Glucomannan Gels
The composite gels of konjac glucomannan (KGM) and corn starch (CS) were prepared and treated by the freeze–thaw method. For KGM–CS gels, as the starch ratio rose from 0 to 100%, storage modulus (G′) decreased by 97.7% (from 3875.69 Pa to 87.72 Pa), degradation temperature decreased from 313.32 °C t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/9/2/72 |