scholarly journals Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum

2014 ◽  
Vol 20 (3) ◽  
pp. 607-611 ◽  
Author(s):  
Marta Tomczyńska-Mleko ◽  
Tom Brenner ◽  
Katsuyoshi Nishinari ◽  
Stanislaw Mleko ◽  
Dominik Szwajgier ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Locust Bean

Effect of locust bean gum and konjac glucomannan oh the conformation and rheology of agarose and ?-carrageenan

Biopolymers ◽  
1995 ◽  
Vol 36 (5) ◽  
pp. 643-658 ◽  
Author(s):  
F. M. Goycoolea ◽  
R. K. Richardson ◽  
E. R. Morris ◽  
M. J. Gidley
Keyword(s):  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Locust Bean

scholarly journals Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 66 ◽  
Author(s):  
Maja Benković ◽  
Tomislav Bosiljkov ◽  
Amela Semić ◽  
Damir Ježek ◽  
Siniša Srečec
Keyword(s):  
Rheological Properties ◽  
Texture Analysis ◽  
Textural Properties ◽  
Shear Thinning ◽  
Locust Bean Gum ◽  
Naturally Occurring ◽  
Locust Bean

The aim of this study was to develop a new cocoa and carob based pastry filling and explore the influences of carob flour and carob gum on the rheological and textural properties, specifically (i) the effect of increasing the amount of carob flour and (ii) the effect of carob bean gum naturally present in the carob flour with seeds versus the commercially available carob bean gum. All samples analyzed in this study exhibited shear thinning behavior. The texture analysis revealed a significant (p < 0.01) increase in consistency and firmness in samples with higher amounts of carob flour added, while higher temperatures significantly (p < 0.01) decreased adhesiveness. When comparing naturally occurring and commercially available LBG (locust bean gum), it was concluded that lower concentrations (up to 0.45% w/w) of naturally occurring LBG work just as well at the same concentrations of commercially available LBG, but this effect cannot be confirmed for higher LBG concentrations, nor for rheological properties determined at higher temperatures (80 °C).

The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH

2013 ◽  
Vol 98 (1) ◽  
pp. 744-749 ◽  
Author(s):  
Kun Yang ◽  
Zheng Wang ◽  
Tetsuya Nakajima ◽  
Katsuyoshi Nishinari ◽  
Tom Brenner
Keyword(s):  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Acidic Ph ◽  
Locust Bean

Rheological properties of rice–locust bean gum gels from different rice varieties

2013 ◽  
Vol 31 (2) ◽  
pp. 383-391 ◽  
Author(s):  
M.J. Correa ◽  
C. Ferrero ◽  
C. Puppo ◽  
C. Brites
Keyword(s):  
Rheological Properties ◽  
Locust Bean Gum ◽  
Rice Varieties ◽  
Locust Bean

scholarly journals Effects of locust bean gum on the structural and rheological properties of resistant corn starch

2017 ◽  
Vol 54 (3) ◽  
pp. 650-658 ◽  
Author(s):  
Raza Hussain ◽  
Ajaypal Singh ◽  
Hamed Vatankhah ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Locust Bean Gum ◽  
Locust Bean

Effects of three different mannans on obesity and gut microbiota of high-fat diet-fed C57BL/6J mice

2021 ◽  
Author(s):  
Yajian Song ◽  
Huitao Shen ◽  
Tingting Liu ◽  
Bingju Pan ◽  
Sanduni De Alwis ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
High Fat Diet ◽  
Metabolic Disorders ◽  
Guar Gum ◽  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
High Fat ◽  
Locust Bean

To compare the effects of three mannans, Konjac glucomannan (KGM), guar gum (GG) and locust bean gum (LBG), on obesity and obesity-related metabolic disorders in high-fat diet-fed (HFD-fed) mice, and...

Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels

2013 ◽  
Vol 98 (1) ◽  
pp. 754-760 ◽  
Author(s):  
Tom Brenner ◽  
Zheng Wang ◽  
Piyada Achayuthakan ◽  
Tetsuya Nakajima ◽  
Katsuyoshi Nishinari
Keyword(s):  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Locust Bean

The structural characteristics and rheological properties of Lebanese locust bean gum

2014 ◽  
Vol 120 ◽  
pp. 204-214 ◽  
Author(s):  
Amira Haddarah ◽  
Ali Bassal ◽  
Ali Ismail ◽  
Clair Gaiani ◽  
Irina Ioannou ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Structural Characteristics ◽  
Locust Bean Gum ◽  
Locust Bean
Sign in / Sign up

Export Citation Format

Share Document