A Review on Konjac Glucomannan Gels: Microstructure and Application
Open Access
- 27 October 2017
- journal article
- review article
- Published by MDPI AG in International Journal of Molecular Sciences
- Vol. 18 (11), 2250
- https://doi.org/10.3390/ijms18112250
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.Keywords
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