FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (2): 24-26.
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LI Bo, XIE Bi-Jun
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Abstract: Konjac Glucomannan (KGM) was mixed with Xanthan Gum (XG) to prepare membrane.The membrane from denatured KGM showed better tensile strength and water-resistance than that from KGM.By means of X-ray diffraction and scanning electron microscope.the relationship between structures and functional properties was discussed.
Key words: Konjac Glueomannan Xanthan Gum Edible membrane modification
LI Bo, XIE Bi-Jun. Study on Edible Materials Materials Made from Konjac Glucomannan(II)[J]. FOOD SCIENCE, 2000, 21(2): 24-26.
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