| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602075 | Carbohydrate Polymers | 2012 | 7 Pages |
Abstract
⺠A novel edible blend films of konjac glucomannan (KGM) and curdlan was prepared. ⺠The FT-IR, XRD, SEM were used to characterize the changes of structure and properties of blend films. ⺠There are strong intermolecular hydrogen bonds took place between KGM and curdlan. ⺠When the KGM content in blend films at around 70 wt% displayed excellent mechanical and physical properties.
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Authors
Chunhua Wu, Shuhui Peng, Chengrong Wen, Xiumei Wang, Linlin Fan, Ronghua Deng, Jie Pang,