Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel
Gel is a special dispersion system with properties between solid and liquid.Konjac glucomannan(KGM) gel has poor stability and low strength,and physical blending can improve its gel properties conveniently and quickly.This paper mainly reviewed the network structure changes of KGM composite gels,and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2021-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210219?st=article_issue |
| _version_ | 1797810665876881408 |
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| author | LIU Lu PANG Jie |
| author_facet | LIU Lu PANG Jie |
| author_sort | LIU Lu |
| collection | DOAJ |
| description | Gel is a special dispersion system with properties between solid and liquid.Konjac glucomannan(KGM) gel has poor stability and low strength,and physical blending can improve its gel properties conveniently and quickly.This paper mainly reviewed the network structure changes of KGM composite gels,and introduced the application of different composite gels in food,medicine,material engineering and other fields.The analysis showed that KGM composite gel network could improve its gel properties by hydrogen bonding,schiff base reaction,formation of multiple network structures and filling. |
| first_indexed | 2024-03-13T07:11:12Z |
| format | Article |
| id | doaj.art-c782ef522d3d40c3bbfa76f0f90e3d43 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:11:12Z |
| publishDate | 2021-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-c782ef522d3d40c3bbfa76f0f90e3d432023-06-06T02:57:37ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-03-0129212913410.16210/j.cnki.1007-7561.2021.02.018Research Progress on Material and Composite Structure of Konjac Glucomannan Composite GelLIU Lu0PANG Jie1Fujian Agriculture and Forestry University,College of Food Science,Fuzhou,Fujian 350007,ChinaFujian Agriculture and Forestry University,College of Food Science,Fuzhou,Fujian 350007,ChinaGel is a special dispersion system with properties between solid and liquid.Konjac glucomannan(KGM) gel has poor stability and low strength,and physical blending can improve its gel properties conveniently and quickly.This paper mainly reviewed the network structure changes of KGM composite gels,and introduced the application of different composite gels in food,medicine,material engineering and other fields.The analysis showed that KGM composite gel network could improve its gel properties by hydrogen bonding,schiff base reaction,formation of multiple network structures and filling.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210219?st=article_issuekonjac glucomannancomposite gelphysical blendinghydrogen bondschiff base reaction |
| spellingShingle | LIU Lu PANG Jie Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel Liang you shipin ke-ji konjac glucomannan composite gel physical blending hydrogen bond schiff base reaction |
| title | Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel |
| title_full | Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel |
| title_fullStr | Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel |
| title_full_unstemmed | Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel |
| title_short | Research Progress on Material and Composite Structure of Konjac Glucomannan Composite Gel |
| title_sort | research progress on material and composite structure of konjac glucomannan composite gel |
| topic | konjac glucomannan composite gel physical blending hydrogen bond schiff base reaction |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210219?st=article_issue |
| work_keys_str_mv | AT liulu researchprogressonmaterialandcompositestructureofkonjacglucomannancompositegel AT pangjie researchprogressonmaterialandcompositestructureofkonjacglucomannancompositegel |