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- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 452 - 452 (1page)
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The purpose of this study was to investigate the effect of thermostability and rheological properties of polysaccharide-emulsion gels. The emulsion gels were composed of different mixing ratios of methylcellulose (MC) and alkaline processed (deacetylation) konjac-glucomannan (DKG) (DKG: MC=2:8-8:2). In the temperature sweep test, all emulsion gels were thermo-irreversible and thermo-stable at 80°C. The storage modulus (G’) of emulsion gels was increased with increasing MC during the heating and re-heating conditions (20-80°C). The gel strength showed a similar trend with the G’ ^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10668817');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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