Li et al., 2019 - Google Patents
Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannanLi et al., 2019
- Document ID
- 11245802353159425909
- Author
- Li Z
- Wang J
- Zheng B
- Guo Z
- Publication year
- Publication venue
- Food Chemistry
External Links
Snippet
This study investigated the gelation properties of composite gels prepared with golden threadfin bream myosin and 2%(w/v) deacetylated konjac glucomannan under different high pressure processing (HPP). Deacetylated konjac glucomannan increased the immobilized …
- 108060008487 Myosin family 0 title abstract description 95
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