Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends

“Weak Gel”-Type Rheological Properties of Aqueous Dispersions of Nonaggregated <i>κ</i>-Carrageenan Helices

Shinya Ikeda, Katsuyoshi Nishinari · Journal of Agricultural and Food Chemistry · 2001 · 293 citations

Natural Sciences, Materials Science, Polymer Chemistry +14

Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study

Min Huang, John F. Kennedy, Baixue Li et al. · Carbohydrate Polymers · 2007 · 284 citations

Agriculture, Biochemistry, Food Science +14

Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan

Xuezhu Du, Jing Li, Jian Chen et al. · Food Research International · 2012 · 215 citations

Pharmacy, Food Science, Carbohydrate Chemistry +5

Effects of plasticizers on the physicochemical properties of kappa-carrageenan films extracted from Eucheuma cottonii

A.M. Ili Balqis, Mahmud Ab Rashid Nor‐Khaizura, A. R. Russly et al. · International Journal of Biological Macromolecules · 2017 · 187 citations

Natural Sciences, Chemistry, Materials Science +9

Gelation Behavior of Native and Acetylated Konjac Glucomannan

Huang Long, Rheo Takahashi, Shinsaku Kobayashi et al. · Biomacromolecules · 2002 · 156 citations

Natural Sciences, Biochemistry, Materials Science +16