The textural properties and microstructure of konjac glucomannan - tungsten gels induced by DC electric fields

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The textural properties and microstructure of konjac glucomannan - tungsten gels induced by DC electric fields

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作者：Lixia Wang^a ; ^{wang3775404@163.com" class="auth_mail" title="E-mail the corresponding author} ; Yuanhong Zhuang^a ; ^{yuanhongzhuang@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Jingliang Li^b ; ^{jingliang.li@deakin.edu.au" class="auth_mail" title="E-mail the corresponding author} ; Jie Pang^c ; ^{pang3721941@163.com" class="auth_mail" title="E-mail the corresponding author} ; Xiangyang Liu^d ; ^e ; ^{61971934@qq.com" class="auth_mail" title="E-mail the corresponding author}
关键词：Konjac glucomannan (KGM) ; Gel ; DC electric field ; Textural properties ; Microstructure
刊名：Food Chemistry
出版年：2016
出版时间：1 December 2016
年：2016
卷：212
期：Complete
页码：256-263
全文大小：2276 K

文摘

•: KGM gels were induced by DC electric field in the presence of metal ions.
•: The textural properties and the morphology of KGM-T gels were emphatically investigated.
•: Our finding paves the way to use DC electric field for the design of other polysaccharide gels.

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