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Edible films prepared from partially acid-hydrolyzed konjac glucomannan (KGM) were characterised with respect to the influence of altered chain length and molecular weight distribution on water sorptive capacity (WSC), water vapour permeability (WVP), thermal, and tensile properties. Acid treatment produced films with higher WSC and WVP, and lower melting enthalpy than that of an untreated one. These...
Gelation kinetics of konjac glucomannan in the presence of an alkaline coagulant was studied by dynamic viscoelastic measurements. The gelation time became shorter and the rate constant of gelation increased with increasing molecular weight or concentration of konjac glucomannan or heating temperature. The plateau value of the storage shear modulus increased with increasing molecular weight or concentration...
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