Preparation, Structure and Rheological Properties of Konjac Glucomannan–CaCl₂ Electrogel

The gelation property is one of the core functional characteristics of konjac glucomannan (KGM). KGM mainly forms gels through ionic crosslinking, deacetylation and compounding with other colloids. Exploring novel gelation technologies for the precise regulation of KGM gel properties is the research...

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Manylion Llyfryddiaeth

Prif Awduron:	Lixia Wang, Guorong Lin, Lijun Fu
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	MDPI AG 2026-05-01
Cyfres:	Gels
Pynciau:	konjac glucomannan (KGM) calcium chloride (CaCl<sub>2</sub>) alternating current (AC) electrogel structure rheological properties
Mynediad Ar-lein:	https://www.mdpi.com/2310-2861/12/6/466
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!