魔芋胶

以魔芋胶（KGM）、双氧水（H2O2）为主要原料，通过加入交联剂和填料等制备了环保型魔芋胶胶粘剂。

The adhesive was prepared by konjac glucomannan ( KGM ), H2O2 , crosslinking agent , fillers and so on .

微波干燥荷花及魔芋胶预处理对其影响的研究

Study on microwave drying lotus and the effect of konjac glucomannan pretreatment

而在鱼糜自然pH下，添加黄原胶和魔芋胶会影响鲢鱼糜凝胶形成，降低其凝胶强度。

However , gel strength would decrease when adding xanthan gum and konjac flour to surimi in natural pH.

本文研究了总胶浓度、凝胶的时间、pH值、加热温度、搅拌时间等因素对复配魔芋胶的凝胶特性的影响。

Man factors which affect the gelling properties of complex konjac gum including gum 's concentration and time of gelatin and pH value and heated temperature and stirring time etc. were researched .

以魔芋胶（KG）与大豆分离蛋白（SPI）作为基材，研究KG对SPI乳化性的影响。

The influences of konjac gum ( KG ), xanthan gum and guar gum on the emulsification of soybean protein isolate ( SPI ) were compared .

采用极差分析法进行分析，根据极差R的大小，进行因素的主次排队，蔗糖因素为最重要因素，其次为青稞，核桃再次之，而魔芋胶因素为不重要因素。

Employing range analysis to analyze , according to extreme difference , and to line the factors based on importance . Sucrose was the most important factor . Highland barley powder was the second . Walnut was the third .

基于黄原胶（XG）和魔芋胶（KG）在水溶液中形成嵌合结构体的原理，研制了非化学交联型XG/KG冻胶压裂液，给出了压裂液配方。

Based on principles of mosaic structure formation of xanthane gum ( XG ) and kojac gum ( KG ) in aqueous solution , a non-crosslinking XG / KG aqueous gelling hydrofracturing fluid ( GHFF ) is prepared and its working recept is formulated and presented .

结果表明：降解黄原胶与降解魔芋胶凝胶体系具有剪切变稀特性，其本构方程为非线性共转Jeffreys模型，模型计算值与实验值吻合良好。

The results show that the gel systems possess shear thinning property , the non-linear co-rotational Jeffreys model can be applied to describe the viscosity curves of gel systems correctly , the calculated values are in good agreement with the experimental data .

此外，复合胶体流变学特性表明，kC-KGM-2和kC-ND都形成了稳定的凝胶结构，降解前后的魔芋胶对复合胶体的热学特性影响不大，溶胶转化温度较kC均提高了约5℃。

It was proved by the rheological study that both kC-KGM-2 and kC-ND form a very stable gel structure , konjac gum before and after degradation had little effect on the thermal characteristics of the mixed gel , and sol temperature was higher than kC by approximately 5 ℃ .

魔芋胶&淀粉复配体系稳定性及其协效性研究

Study on stability and synergistic effect of konjac glue-starch multiple system

降解黄原胶与降解魔芋胶形成的凝胶体系的流变性

Rheological Properties for the Gel Formed by Degraded Xanthan and Konjak

魔芋胶对大豆蛋白乳状液稳定性影响的研究

Effects of Konjac Gum on Stability of Soy Protein Emulsion

黄原胶魔芋胶复配胶对花生乳稳定性影响的研究

Effects of Xanthan-konjak Gum on the Stability of Peanut Milk

魔芋胶的性能研究及在酸化液中的应用

A Study of Konjac Gum and It 's Application in Acidizing Solution

魔芋胶-甲硝唑骨架片的制备及体外释药特性研究

Preparation of Konjak Gum-Metronidazole Matrix Tablets and Study on Its Drug-release Properties in vitro

魔芋胶（魔芋葡甘聚糖）在食品工业中的应用

Konjac gel and its application in food processing

魔芋胶液性能及其应用的试验研究

Properties of Amorphophallus Konjak and Its Application

魔芋胶和卡拉胶在马铃薯淀粉基可食性包装纸中的应用研究

The Application of Konjac Glucomannan and Carrageenin in Developing Edible Wrapping Paper Made from Potato Starch

复合魔芋胶果冻的研制

Preparation of Complex Konjac Gum Jelly

魔芋胶和羧甲基魔芋胶作为结肠定位给药系统载体材料的应用研究

Study on Konjac Glucomannan and Carboxymethyl Konjac Glucomannan as Carrier Materials Used in Oral Colon-Specific Drug Delivery System

本文研究了与魔芋胶复配的单体胶的种类及最佳配比区域。

The kinds and ratios of single gum in combination with konjac gum ( KM ) were investigated .

魔芋胶的理化性、功能性、流变性及其在食品中的应用

The Physicochemical Properties , Special Functions , Rheological Properties of Glucomannan and Their Application in Different Food Industries

将复配魔芋胶制成稳定凝胶块，可有效替代中式香肠中的脂肪。

The thermostable gel made of complex konjac gum could effectively substitute for the fat of Chinese-style sausage .

结肠定位魔芋胶-羟丙甲纤维素包衣片的制备及体外释药研究

Study on preparation of konjac glucomannan-hydroxypropyl methyl cellulose compression coated tablets for colonic delivery and in vitro release

魔芋胶为载体的结肠定位给药系统体外释放介质研究

Study on in vitro Release Medium of Colon-Specific Drug Delivery System Prepared with Konjac Glucomannan to Simulate Colonic Environment

目的筛选合适的释放介质，用于魔芋胶为载体结肠定位给药系统的体外评价。

OBJECTIVE To select the in vitro release medium for elevating the colon-specific effect of preparations prepared with konjac glucomannan .

盐酸青藤碱κ-卡拉胶/魔芋胶骨架片的制备和释药机制的研究

Preparation of sinomenine hydrochloride κ - carrageenan / konjac glucomannan matrix tablets and study on its in vitro release mechanism

魔芋胶、明胶、刺槐豆胶与黄原胶都能影响奶冻的品质。

Konjac gum , gelatin , locust bean gum and xanthan gum had influence on the quality of dairy desserts .

结果显示，不同的改性方法可以有效调控魔芋胶的流变性，使之适应更广泛的技术要求，拓展应用范围。

Results show that the rheology properties of konjaku glucomannan can be varied by modification method and satisfy much more possible applications .

研究以新鲜甜玉米和干玉米粒为主要原料进行甜玉米粒粒羹的加工工艺和技术。探讨了复合稳定剂黄原胶、魔芋胶、β-环状糊精等在羹加工中的最佳配比。

The paper introduces the processing and technology of the corn granular beverage by use fresh sweet corn and corns as major materials .