版权说明 操作指南
首页 > 成果 > 成果详情

Gel properties of kappa-Carrageenan- Konjac Gum Mixed Gel and Their Influence Factors

认领
导出
下载 Link by DOI
反馈
分享
QQ微信 微博
成果类型:
期刊论文、会议论文
作者:
Wei, Yu*;Wang, Yuanlan;He, Xinjian
通讯作者:
Wei, Yu
作者机构:
[Wei, Yu] Henan Univ TCM, Coll Pharm, Zhengzhou 450008, Henan, Peoples R China.
[Wang, Yuanlan] Central South Univ Forestry & Technol, Sch Sci, Changsha 410004, Hunan, Peoples R China.
[He, Xinjian] Hubei Dayukou Chem Co Ltd, Jingmen, Hubei, Peoples R China.
通讯机构:
[Wei, Yu] H
Henan Univ TCM, Coll Pharm, Zhengzhou 450008, Henan, Peoples R China.
语种:
英文
关键词:
kappa-Carrageenan;Konjac gum;Mixed gel;Gel strength
期刊:
Advanced Materials Research
ISSN:
1022-6680
年:
2012
卷:
396-398
页码:
1389-1393
会议名称:
International Conference on Chemical, Material and Metallurgical Engineering (ICCMME 2011)
会议论文集名称:
Advanced Materials Research
会议时间:
DEC 23-25, 2011
会议地点:
Beihai, PEOPLES R CHINA
会议主办单位:
[Wei, Yu] Henan Univ TCM, Coll Pharm, Zhengzhou 450008, Henan, Peoples R China.^[Wang, Yuanlan] Central South Univ Forestry & Technol, Sch Sci, Changsha 410004, Hunan, Peoples R China.^[He, Xinjian] Hubei Dayukou Chem Co Ltd, Jingmen, Hubei, Peoples R China.
会议赞助商:
Guangxi Univ, China, Wuhan Univ Sci & Technol, Queensland Univ Technol
主编:
Wen, YX Lei, FH
出版地:
KREUZSTRASSE 10, 8635 DURNTEN-ZURICH, SWITZERLAND
出版者:
TRANS TECH PUBLICATIONS LTD
ISBN:
978-3-03785-308-5
基金类别:
high-level personnel of Central South University of Forestry and Technology
机构署名:
本校为其他机构
院系归属:
理学院
摘要:
In order to verify the properties of Konjac-kappa-Carrageenan mixed gel, some effects were studied in this paper, including kappa-Carrageenan-Konjac on their mixtures viscosity, temperature, heating time, concentration, storage temperature and time, KCl, CaCl2 and NaCl concentration in storage condition. The results showed that great synergism interaction existed among kappa-Carrageenan and Konjac gum (such as viscosity and strength) for the action of molecular power. Moreover, the suitable conditions of gelation formation were mixed gel concentration 1.0%, 80 degrees C water for 30 minutes, a...

反馈

验证码:
看不清楚,换一个
确定
取消

成果认领

标题:
用户 作者 通讯作者
请选择
请选择
确定
取消

提示

该栏目需要登录且有访问权限才可以访问

如果您有访问权限,请直接 登录访问

如果您没有访问权限,请联系管理员申请开通

管理员联系邮箱:yun@hnwdkj.com