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Int. J. Mol. Sci. 2017, 18(11), 2250; doi:10.3390/ijms18112250

A Review on Konjac Glucomannan Gels: Microstructure and Application

1,†
,
1,†
,
1
,
2
,
1
,
1,* , 3,* and 1,4,*
1
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2
College of Materials and Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China
3
Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau 999078, China
4
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
These authors contributed equally to this work.
*
Authors to whom correspondence should be addressed.
Received: 26 August 2017 / Revised: 2 October 2017 / Accepted: 12 October 2017 / Published: 27 October 2017
View Full-Text   |   Download PDF [18796 KB, uploaded 27 October 2017]   |  

Abstract

Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in food, chemical, pharmaceutical, materials, and other fields. Herein, different preparation methods of KGM gels and their microstructures were reviewed. In addition, KGM applications have been theoretically modeled for future uses. View Full-Text
Keywords: konjac glucomannan gel; preparation; microstructure; application konjac glucomannan gel; preparation; microstructure; application
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MDPI and ACS Style

Yang, D.; Yuan, Y.; Wang, L.; Wang, X.; Mu, R.; Pang, J.; Xiao, J.; Zheng, Y. A Review on Konjac Glucomannan Gels: Microstructure and Application. Int. J. Mol. Sci. 2017, 18, 2250.

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