羧甲基纤维素
乳状液
葡甘露聚糖
极限抗拉强度
化学工程
材料科学
聚合物
纤维素
高分子化学
甲基纤维素
化学
复合材料
有机化学
钠
食品科学
工程类
作者
Lai‐Hoong Cheng,A.A. Karim,C. C. Seow
出处
期刊:Food Chemistry
[Elsevier]
日期:2007-09-04
卷期号:107 (1): 411-418
被引量:99
标识
DOI:10.1016/j.foodchem.2007.08.068
摘要
Emulsion films prepared from konjac glucomannan (KGM), carboxymethylcellulose (CMC), with and without alkali (KOH), were characterised for selected properties such as morphological characteristics, water vapour permeability (WVP), water sorptive capacity and tensile properties. It was found that smaller lipid globules, with a homogeneous distribution, increased the apparent hydrophobicity and "tortuosity" of an emulsion film for water molecule transmission, thereby resulting in reduced WVP. This was achieved when alkaline deacetylated KGM and CMC were served as the base polymers for the emulsion, with the latter functioning as an emulsifier. Interactions between deacetylated KGM and CMC resulted in a stable emulsion.
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