Food chemistryCarrageenanMannansGelsPhase TransitionCations
Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan.
Jia Chen, Sicong Yan, Yu Feng, Yishen Li, Yi Liu, Guohua Zhao, Binjia Zhang, Dongling Qiao
Published: 202510.1016/j.foodchem.2025.146762
Abstract
Synergistic interaction gels can be created by blending konjac glucomannan (KGM) and κ-carrageenan (κ-Car), where the flexible KGM chains suggest an entropy-driven promotion effect on κ-Car phase transition, increasing its setting temperature (ΔTs) a…
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