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An innovative konjac glucomannan/κ-carrageenan mixed tensile gel.

Di WuSimin YuHongshan LiangMohamed EidBin LiJing LiJin Mao
Published in: Journal of the science of food and agriculture (2021)
Our study found that the appropriate addition of MD (0.4%) and DKGM were able to alter the tensile properties of KGM/CAR mixed gel, with potential to meet the needs of consumers and further design innovative tensile gel products in the soft gel industry. © 2021 Society of Chemical Industry.
Keyphrases
  • wound healing
  • hyaluronic acid
  • molecular dynamics
  • climate change